Effects of Different Mill Types on Ethanol Production Using Uncooked Dry-Grind Fermentation and Characteristics of Residual Starch in Distiller’s Dried Grains (DDG)-Reference-Cited by-同舟云学术

Effects of Different Mill Types on Ethanol Production Using Uncooked Dry-Grind Fermentation and Characteristics of Residual Starch in Distiller’s Dried Grains (DDG)

Published:2017-07 Issue:4 Volume:94 Page:645-653
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Wongsagonsup Rungtiwa¹²,Jane Jay-lin¹

Affiliation:

1. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, U.S.A.

2. Current address: Division of Food Technology, School of Interdisciplinary Studies, Mahidol University, Kanchanaburi Campus, Saiyok, Kanchanaburi 71150, Thailand.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-12-16-0283-R

Reference33 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 76-13.01. Total starch assay procedure (Megazyme amyloglucosidase/α-amylase method). Approved November 8, 1995. Method 76-31.01. Determination of damaged starch—Spectrophotometric method. Approved November 8, 1995. Available online only. AACCI: St. Paul, MN.

2. Starch Characterization and Ethanol Production of Sorghum

3. REVIEW: Zein Extraction from Corn, Corn Products, and Coproducts and Modifications for Various Applications: A Review

4. Study of denaturation of corn proteins during storage using differential scanning calorimetry

5. Ethanol fermentation technologies from sugar and starch feedstocks

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