Look up: dextrin

1. dextrin
   from starch transformed with an acid or diastase Category: agriculture, fisheries, forestry - food processing industries • water-soluble adhesive or thickener prepared by the incomplete hyydrolysis of starch Category: The chemical industry
   Found on http://www.mijnwoordenboek.nl/definition
   
   
2. Dextrin
   Dex'trin noun [ Confer French dextrine , German dextrin . See Dexter .] (Chemistry) A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from st...
   Found on http://www.encyclo.co.uk/webster/D/55
   
   
3. dextrin
   <chemistry> A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc, and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
4. dextrin
   noun any of various polysaccharides obtained by hydrolysis of starch; a tasteless and odorless gummy substance that is used as a thickening agent and in adhesives and in dietary supplements
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
5. dextrin
   (dek´strin) any of a range of glucose polymers of varying sizes formed during the hydrolysis of starch.
   Found on http://www.encyclo.co.uk/local/21001
   
   
6. Dextrin
   • (n.) A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to th...
   Found on http://thinkexist.com/dictionary/meaning
   
   
7. dextrin
   (from the article `cereal processing`) ...chain amylose but is unable to attack most of the branch chain amylopectin. If only -amylase is present, maltose is produced, together with a ... ...industrial and agricultural chemistry in 1835 at the Central School of Arts and Manufactures, Paris. Among his other contributions were studies of ...
   Found on http://www.britannica.com/eb/a-z/d/40
   
   
8. dextrin
   dextrin, any one of a number of carbohydrates having the same general formula as starch but a smaller and less complex molecule. They are polysaccharides and are produced as intermediate products in the hydrolysis of starch by heat, by acids, and by enzymes. Their nature and their chemical behavior ...
   Found on http://www.infoplease.com/ce6/sci/A08153
   
   
9. Dextrin
   Dextrin is a strong adhesive derived from starch. It was formerly marketed under the name of 'British Gum'.
   Found on http://www.probertencyclopaedia.com/brow
   
   
10. dextrin
    Type: Term Pronunciation: deks′trin Definitions: 1. A mixture of oligo(α-1,4-d-glucose) molecules formed during the enzymic or acid hydrolysis of starch, amylopectin, or glycogen; on further hydrolysis they are converted into d-glucose. Dextrins are of much lower molecular weight than dex...
    Found on http://www.medilexicon.com/medicaldictio
    
    
11. Dextrin
    A complex sugar molecule, left over from diastatic enzyme action on starch.
    Found on http://www.howtobrew.com/glossary.html
    
    
12. Dextrin
    The unfermentable carbohydrate produced by the enzymes in barley.
    Found on http://www.brew-monkey.com/brewschool/gl
    
    
13. Dextrin
    `Dextrins` are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as ...
    Found on http://en.wikipedia.org/wiki/Dextrin