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Impact of Alkaline Hydrogen Peroxide Pretreatment on Sorghum Wet-Milling and Quality of Sorghum Starch
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Impact of Alkaline Hydrogen Peroxide Pretreatment on Sorghum Wet-Milling and Quality of Sorghum Starch. |
| 개인저자 | Pepra-Ameyaw, Nana Baah. |
| 단체저자명 | Michigan State University. Food Science - Doctor of Philosophy. |
| 발행사항 | [S.l.]: Michigan State University., 2019. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2019. |
| 형태사항 | 133 p. |
| 기본자료 저록 | Dissertations Abstracts International 81-05B. Dissertation Abstract International |
| ISBN | 9781687907905 |
| 학위논문주기 | Thesis (Ph.D.)--Michigan State University, 2019. |
| 일반주기 |
Source: Dissertations Abstracts International, Volume: 81-05, Section: B.
Advisor: Strasburg, Gale |
| 이용제한사항 | This item must not be sold to any third party vendors.This item must not be sold to any third party vendors. |
| 요약 | Sorghum is an important food security crop and a potential alternative source for industrial starch production. Sorghum starch is, however, characterized by dull off-colors, attributed to the high levels of polyphenol compounds in the grain. Under alkaline conditions, hydrogen peroxide produces perhydroxyl anions, which react with chromophore groups in colored molecules. This work evaluated the impact of alkaline hydrogen peroxide (AHP)-pretreatment on sorghum wet-milling and the quality of sorghum starch. AHP-pretreatment of sorghum was investigated to (1) determine the optimum H2O2 concentration and pH at which acceptable starch could be obtained |
| 일반주제명 | Food science. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
