MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02038nab a22003617a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
67844 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-TxCIM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250311125735.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
240826s1982 -us|||p|op||| 00| 0 eng d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| International Standard Serial Number |
0022-1147 |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| International Standard Serial Number |
1750-3841 (Online) |
| 024 8# - OTHER STANDARD IDENTIFIER |
|---|
| Standard number or code |
https://doi.org/10.1111/j.1365-2621.1982.tb12756.x |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
MX-TxCIM |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Shiau, S.Y. |
| 9 (RLIN) |
36649 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Effect of micronizing temperature on the nutritive value of sorghum |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc. |
United States of America : |
| Name of publisher, distributor, etc. |
John Wiley & Sons, |
| Date of publication, distribution, etc. |
1982. |
| 500 ## - GENERAL NOTE |
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| General note |
Peer review |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Micronization is a process of heat treatment of grains using infrared radiation followed immediately by processing in an extruding-type roller mill. A laboratory model Pierce micronizer was used to process sorghum under three different temperatures: 102°, 250°, and 282°C. Sorghum processed at 250° had the highest starch availability value followed by sorghum processed at 282°C, sorghum processed at 102°, and raw sorghum. The extent of protein solubility was in decreasing order: raw, processed at 102°, processed at 250°, and processed at 282°. Increasing the temperature of the process destroyed more lysine. Animal study showed that a diet containing 15% protein from sorghum micronized at 250° and casein had a higher growth response than the diets containing raw sorghum or sorghums micronized at 102° or 282° C. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Micronization |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
33713 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Nutritive value |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
1193 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Sorghum |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
2002 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Heat treatment |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
12570 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Solubility |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
13449 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Lysine |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
5257 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Protein content |
| 9 (RLIN) |
1222 |
| Source of heading or term |
AGROVOC |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Casein |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
33932 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Animal meals |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
36650 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yang, S.P. |
| 9 (RLIN) |
36651 |
| 773 0# - HOST ITEM ENTRY |
|---|
| Place, publisher, and date of publication |
United States of America : John Wiley & Sons, 1982. |
| Related parts |
v. 47, no. 3, p. 965-968 |
| Title |
Journal of Food Science |
| Record control number |
G444544 |
| International Standard Serial Number |
0022-1147 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Article |
| Suppress in OPAC |
No |