Dynamic changes in reducing sugars in the process of starch hydrolyses
2001
Brence, E. (Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry)
The content of reducing sugars can be 30% higher if modified amylase is added to scald. Investigations were carried out with the rye-flour and fine flour scald. Photometrical method was used as a standard method for the determination of reducing sugars. Enzymes were inactvated using the advanced method. Results show, that the amount of reducing sugars is 1.8% lower in rye-flour and 2.1% lower in fine flour compare to the results obtained using the standard method.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
الناشر
Latvia University of Agriculture
ترقيم الصفحات
p. 131-134
مواضيع أخرى
Sucre reducteur; Investigacion; Azucares reductores; Metodos
اللغة
لاتفيا
ملاحظة
Summaries (En, Lv)
1 table; 5 ill., 5 ref.
العنوان المترجم
Reducejoso cukuru dinamiskas izmainas cietes hidrolizes procesa
النوع
Summary; Conference; Non-Conventional
المصدر
[Research for Rural Development. Proceedings of the International Scientific Conference, Jelgava, Latvia, 23-25 May, 2001], Latvia Univ. of Agriculture, Jelgava (Latvia).- Jelgava (Latvia): Latvia University of Agriculture, 2001. 268 p.
مؤتمر المنظمة
Starptautiska zinatniska konference: Zinatne lauku attistibai, Jelgava (Latvia), 23-25 May 2001
2002-08-15
AGRIS AP
مزود البيانات
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