| LDR | | 00000nam u2200205 4500 |
| 001 | | 000000434525 |
| 005 | | 20200226155031 |
| 008 | | 200131s2019 ||||||||||||||||| ||eng d |
| 020 | |
▼a 9781687907905 |
| 035 | |
▼a (MiAaPQ)AAI22619657 |
| 040 | |
▼a MiAaPQ
▼c MiAaPQ
▼d 247004 |
| 082 | 0 |
▼a 641 |
| 100 | 1 |
▼a Pepra-Ameyaw, Nana Baah. |
| 245 | 10 |
▼a Impact of Alkaline Hydrogen Peroxide Pretreatment on Sorghum Wet-Milling and Quality of Sorghum Starch. |
| 260 | |
▼a [S.l.]:
▼b Michigan State University.,
▼c 2019. |
| 260 | 1 |
▼a Ann Arbor:
▼b ProQuest Dissertations & Theses,
▼c 2019. |
| 300 | |
▼a 133 p. |
| 500 | |
▼a Source: Dissertations Abstracts International, Volume: 81-05, Section: B. |
| 500 | |
▼a Advisor: Strasburg, Gale |
| 502 | 1 |
▼a Thesis (Ph.D.)--Michigan State University, 2019. |
| 506 | |
▼a This item must not be sold to any third party vendors. |
| 506 | |
▼a This item must not be sold to any third party vendors. |
| 520 | |
▼a 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 |
| 590 | |
▼a School code: 0128. |
| 650 | 4 |
▼a Food science. |
| 690 | |
▼a 0359 |
| 710 | 20 |
▼a Michigan State University.
▼b Food Science - Doctor of Philosophy. |
| 773 | 0 |
▼t Dissertations Abstracts International
▼g 81-05B. |
| 773 | |
▼t Dissertation Abstract International |
| 790 | |
▼a 0128 |
| 791 | |
▼a Ph.D. |
| 792 | |
▼a 2019 |
| 793 | |
▼a English |
| 856 | 40 |
▼u http://www.riss.kr/pdu/ddodLink.do?id=T15493645
▼n KERIS
▼z 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
| 980 | |
▼a 202002
▼f 2020 |
| 990 | |
▼a ***1008102 |
| 991 | |
▼a E-BOOK |