rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Modification of starch during malting of sorghum
  name:
    name part: Floyd, Cherie Diane
    name part: 1969-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1994
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    form: remote
    extent: xiv, 150 leaves : illustrations ; 28 cm.
  abstract: (MW 3.0 X 1 03 to 6.1 X 103 ) developed during malting in
  abstract: activities were not as high.
  abstract: activities. The amount of soluble amylopectin at 850C
  abstract: all varieties. After 5 days of malting, dextrin content
  abstract: amylase activities were highest in Dorado and lowest in
  abstract: amylase activity was 65% of a commercial barley malt
  abstract: and ATx630*R3338 (intermediate, waxy endosperm) were able to
  abstract: ATx623*SC1 03 had the highest amount of sugars (1 1.6%) and
  abstract: ATx630*R3338, and ATx623*SC1 03 were malted according to
  abstract: carbohydrates more efficiently than Dorado although enzyme
  abstract: commercial barley malt sample contained 10.6% sugars.
  abstract: decreased during malting for all varieties. The amount of
  abstract: development was delayed in Malisor 84-7 and Tortillero until
  abstract: endosperm varieties during germination. Malting increased
  abstract: enzyme activities. ATx623*SC1 03 (soft, normal endosperm)
  abstract: Five sorghum varieties, Dorado, Malisor 84-7, Tortillero,
  abstract: germination day 1 or 2. ATx630*R3338 produced significantly
  abstract: increased with longer germination time. Apparent starch loss
  abstract: longer germination time. After 5 days of malting, ot- and B-
  abstract: losses (DML) and (x- and B-amylase activities increased with
  abstract: Malisor 84-7. (x-Amylase activity in Dorado was 70% and B-
  abstract: Malisor 847 had the lowest amount of sugars (6.6%). A
  abstract: malt. Enzyme activity, endosperm composition (normal versus
  abstract: mobilize starch and accumulate lower molecular weight
  abstract: more dextrins during the germination period. Dextrin content
  abstract: of the commercial barley malt was 15.6%. Total sugars (DP 1
  abstract: ranged from 19.5% (Dorado) to 5.1% (Malisor 84-7) Dextrin
  abstract: reference. Starch decreased and enzyme susceptible starch
  abstract: soluble amylopectin at 1200C decreased for all normal
  abstract: standard procedures and monitored for malting quality and
  abstract: starch during malting. Few changes in the starch profile
  abstract: starch modification during a 5 day malting period. Dry matter
  abstract: Sucrose and glucose were the predominant sugars detected in
  abstract: the proportion of starch soluble at 1200 and 850C. Dextrins
  abstract: to DP 6) increased during malting. After 5 days of malting,
  abstract: was highly correlated with DML and a- and B-amylase
  abstract: waxy), and endosperm hardness affect the modification of
  abstract: were seen in Malisor 84-7 during malting possibly due to low
  note: by Cherie Diane Floyd.
  note: "Major subject: Food Science and Technology".
  note: Vita.
  note: Also available online.
  note: M.S. Texas A&M University 1994.
  note: Includes bibliographical references.
  subject:
    topic: Major food science and technology
  identifier: https://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-F6453
  related item:
    location:
      url: https://hdl.handle.net/1969.1/ETD-TAMU-1994-THESIS-F6453
  record info:
    record content source: TXA
    record creation date: 960528
    record change date: 20220103114007.0
    record identifier: in00001302160