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Volumn 12, Issue 2, 1998, Pages 63-71

Enzymatic Conversion of Corn Starch in Twin-screw Extruder

Author keywords

Corn starch; Enzymatic hydrolysis; Extrusion cooking; Gelatinization; Liquefaction

Indexed keywords


EID: 0347033221     PISSN: 03529568     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (11)

References (21)
  • 1
    • 0013637525 scopus 로고
    • New development in starch syrup technology
    • G. G. Birch, N. Blakebrough, and K. J. Palmer, Eds. Elsevier Applied Science Publishers, London
    • Norman, B. E.: New development in starch syrup technology, in Enzymes and Food Processing, G. G. Birch, N. Blakebrough, and K. J. Palmer, Eds. Elsevier Applied Science Publishers, London, 1981, pp. 15-50.
    • (1981) Enzymes and Food Processing , pp. 15-50
    • Norman, B.E.1
  • 2
    • 0345937741 scopus 로고
    • Malt and maltose syrups
    • G. G. Birch and K. J. Palmer, Eds., Elsevier Applied Science Publishers, London
    • Fullbrook, P. D.: Malt and maltose syrups, in Nutritive Sweeteners, G. G. Birch and K. J. Palmer, Eds., Elsevier Applied Science Publishers, London, 1982, pp. 49-81
    • (1982) Nutritive Sweeteners , pp. 49-81
    • Fullbrook, P.D.1
  • 3
    • 0345937742 scopus 로고
    • The effect of HTST-extrusion on retention of cereal α-amylase activity and on enzymatic hydrolysis of barley starch
    • P. Linko and J. Larinkari, Eds. Elsevier Applied Science Publishers, London
    • Linko, Y. Y., Vuorinen, H., Olkku, J., Linko, P.: The effect of HTST-extrusion on retention of cereal α-amylase activity and on enzymatic hydrolysis of barley starch. In Food process engineering. P. Linko and J. Larinkari, Eds. Elsevier Applied Science Publishers, London, 1980, pp. 210-223
    • (1980) Food Process Engineering , pp. 210-223
    • Linko, Y.Y.1    Vuorinen, H.2    Olkku, J.3    Linko, P.4
  • 5
    • 0041943962 scopus 로고
    • Effect of some extrusion parameters on the solubility and viscograms of extruded wheat flour
    • P. Zeuthen, J. Cheftel, C. Erriksson, M. Jul, H. Leniger, P. Linko, G. Varela and G. Vos, Eds., Elsevier Applied Science Publishers, London and New York
    • Kim, J. C.: Effect of some extrusion parameters on the solubility and viscograms of extruded wheat flour. In Thermal processing and quality of foods. P. Zeuthen, J. Cheftel, C. Erriksson, M. Jul, H. Leniger, P. Linko, G. Varela and G. Vos, Eds., Elsevier Applied Science Publishers, London and New York, 1984, pp. 251-261
    • (1984) Thermal Processing and Quality of Foods , pp. 251-261
    • Kim, J.C.1
  • 10
    • 0347199116 scopus 로고
    • R. Roki i M. Filajdic, prijevod, Prehrambeno-biotehnoloski fakultet, Zagreb
    • Pavlovic-Gracev, J.: Matematicke metode planiranja eksperimenta, (R. Roki i M. Filajdic, prijevod), Prehrambeno-biotehnoloski fakultet, Zagreb 1990, pp. 1-165
    • (1990) Matematicke Metode Planiranja Eksperimenta , pp. 1-165
    • Pavlovic-Gracev, J.1
  • 12
    • 33748037939 scopus 로고
    • Amylases, α and β
    • S. P. Colovick and N. D. Kaplan, Eds., Academic Press, London and New York
    • Bernfeld, P.: Amylases, α and β In Methods in enzymology, S. P. Colovick and N. D. Kaplan, Eds., Academic Press, London and New York, 1955, pp. 149-158
    • (1955) Methods in Enzymology , pp. 149-158
    • Bernfeld, P.1
  • 15
    • 0347199118 scopus 로고    scopus 로고
    • NOVO, Test Standard: Note no AF 9/6-GB /1980
    • NOVO, Test Standard: Note no AF 9/6-GB /1980/.
  • 16
    • 0345937734 scopus 로고    scopus 로고
    • NOVO INDUSTRI A.S., Notice B 204c-GB1500, July 1980
    • NOVO INDUSTRI A.S., Notice B 204c-GB1500, July 1980
  • 17
    • 0003315131 scopus 로고
    • Twin-Screw Extrusion cooker as a Bioreactor for Starch Processing
    • J. L. Kokini, C. T. Ho, M. W. Karwe (Eds.), Marcel Dekker, Inc., New York ,Basel, Hong Kong
    • Linko, P.: Twin-Screw Extrusion cooker as a Bioreactor for Starch Processing.In Food Extrusion Science and Technology, J. L. Kokini, C. T. Ho, M. W. Karwe (Eds.), Marcel Dekker, Inc., New York ,Basel, Hong Kong, 1992, pp. 335-344
    • (1992) Food Extrusion Science and Technology , pp. 335-344
    • Linko, P.1
  • 20
    • 84987188218 scopus 로고
    • Hydrolyse enzymatique continue d'amidons et de farines de cereales dans un cuiser-extruder. Dans Utilisation d'enzymes en technologie alimentarie
    • Dupuy, P. (Ed.), Lavoisier, Paris
    • Chouvel, H., Boudant, J., Cheftel, J.C.: Hydrolyse enzymatique continue d'amidons et de farines de cereales dans un cuiser-extruder. Dans Utilisation d'enzymes en technologie alimentarie, Dupuy, P. (Ed.), Technique et Documentation, Lavoisier, Paris, 1982, pp. 171-176
    • (1982) Technique et Documentation , pp. 171-176
    • Chouvel, H.1    Boudant, J.2    Cheftel, J.C.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.