Cold plasma: A new technology to modify wheat flour functionality

Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15 V and 20 V) for 60 or 120 s. There was no change in the total aerobic bacterial count or total mould count as a re...

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Detalles Bibliográficos
Autores principales: Bahrami, Niloufar, Bayliss, Danny, Chope, Gemma, Penson, Simon, Perehinec, Tania, Fisk, Ian D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4778607/
https://www.ncbi.nlm.nih.gov/pubmed/26920291
http://dx.doi.org/10.1016/j.foodchem.2016.01.113

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4778607/
https://www.ncbi.nlm.nih.gov/pubmed/26920291
http://dx.doi.org/10.1016/j.foodchem.2016.01.113

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