dextrinization

dextrinization

[‚dek·strə·nə′zā·shən]
(organic chemistry)
Any process that involves dextrinizing.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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References in periodicals archive ?
The WSI reflects the degradation suffered by the fiber constituent being the sum of the effects of gelatinization, dextrinization and solubilization.
Moreover, toasting enhances the flavor and the taste of the food through dextrinization of starch, reduces the food bulkiness and improves its digestibility.
This would negatively affect starch gelatinization and dextrinization, leading to extruded cereal with a lower water absorption capacity [15].
Both phenomena negatively affect starch gelatinization and dextrinization, leading to the production of extruded cereal with a lower capacity to absorb water [15].
The RSW is related to the amount of soluble solids in a dry sample, allowing verifying the degree of the severity in the treatment, as a function of the degradation, gelatinization, dextrinization and consequent solubilization of the starch (CARVALHO et al., 2002).
Derived from vegetal sources, traditional dextrinization is used to obtain NUTRIOSE FB and NUTRIOSE FM from wheat starch and non-GMO corn starch, respectively.