publication . Doctoral thesis . 2007

Process development for gelatinisation and enzymatic hydrolysis of starch at high concentrations

Baks, T.;
Open Access English
  • Published: 01 Jan 2007
  • Country: Netherlands
cum laude graduation (with distinction) Enzymatic hydrolysis of starch is encountered in day-to-day life for instance in the dishwasher during removal of stains with detergents or in our mouth during chewing of starch-based foods in the presence of saliva. The reaction is also important for the (food) industry, for example for the production of beer or bio-ethanol. In industry, it is usually preceded by gelatinisation to make the starch molecules available for the enzymes. Both gelatinisation and hydrolysis are usually carried out at a starch concentrations of 30 weight-%. Increasing the starch concentration during these processes can lead to a higher productivi...
Medical Subject Headings: food and beverages
free text keywords: zetmeel, verwerking, hydrolyse, alfa-amylase, Graanproducten, Levensmiddelen- en bioproceskunde (algemeen), starch, processing, hydrolysis, alpha-amylase, Cereal Products, Food and Bioprocess Engineering (General), cum laude
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Doctoral thesis . 2007
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