Effect of Pulsed Electric Field Treatment on the Protein, Digestibility, and Physicochemical Properties of Starch Granules in Wheat Flour

The effect of pulsed electric field (PEF) treatment depends mainly on the electric field strength and treatment time. In this study, wheat flour–water suspensions were treated with PEF at an electric field strength of 3 kV/cm for 0 to 1400 pulses to obtain a specific energy input of 0 to 656 kJ/kg....

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Detalles Bibliográficos
Autores principales: Achayuthakan, Piyada, Wongsagonsup, Rungtiwa, Sriprablom, Jiratthitikan, Suphantharika, Manop, Intra, Panich
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10610664/
https://www.ncbi.nlm.nih.gov/pubmed/37896331
http://dx.doi.org/10.3390/polym15204087

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10610664/
https://www.ncbi.nlm.nih.gov/pubmed/37896331
http://dx.doi.org/10.3390/polym15204087

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