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 during digestion in the human body and during malting and mashing...
Found on http://en.wikipedia.org/wiki/Dextrin

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 their respective varieties of sugar. It is so named ...
Found on http://thinkexist.com/dictionary/meaning/dextrin/

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 to their respective varieties of sugar. It is so n...
Found on http://www.encyclo.co.uk/local/20973

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

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

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 https://www.encyclo.co.uk/local/20974

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 starch by the action of heat, acids, or diastase. It...
Found on http://www.encyclo.co.uk/webster/D/55

Dextrin

A complex sugar molecule, left over from diastatic enzyme action on starch.
Found on http://www.howtobrew.com/glossary.html

Dextrin

A complex sugar molecule, left over from diastatic enzyme action on starch.
Found on http://howtobrew.com/book/glossary

Dextrin

A soluble, gummy carbohydrate formed by the decomposition of starch by heat, acids or enzymes.
Found on http://www.winning-homebrew.com/brewing-terms.html

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/browse/GD.HTM

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/A0815381.html

Dextrin

Dextrins and in this case specifically maltodextrins, are a group of mostly unfermentable carbohydrates produced by the partial hydrolysis of starch or glycogen. Dextrins and maltodextrins typically impart little to no flavor upon the finished beer, but are important because they can be a valuable method for adding gravity and perceived body and mo...
Found on http://www.westcoastbrewer.com/Beer_Glossary_and_Brewing_Terms.php

Dextrin

The unfermentable carbohydrate produced by the enzymes in barley.
Found on http://www.brew-monkey.com/brewschool/glossary.php

Dextrin

The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouth feel. Lower temperatures produce more dextrin and less sugar. While higher temperatures produce more sugars and less dextrin
Found on http://www.thehomebrewforum.co.uk/glossary.php

Dextrin

The unfermentable carbohydrate produced by the enzymes in barley.
Found on http://brewdudes.wordpress.com/beer-making-terminology/

Dextrin

The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouthfeel. Lower temperatures produce more dextrin and less sugar. While higher temperatures produce more sugars and less dextrin.
Found on http://www.beeradvocate.com/beer/101/terms/

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 dextrans, hence not suitable as plasma expanders; dex...
Found on http://www.medilexicon.com/medicaldictionary.php?t=24239
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