Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction

In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was t...

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Detalles Bibliográficos
Autores principales: Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Jakovetić Tanasković, Sonja, Đukić Vuković, Aleksandra, Mojović, Ljiljana, Knežević-Jugović, Zorica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469833/
https://www.ncbi.nlm.nih.gov/pubmed/34574324
http://dx.doi.org/10.3390/foods10092214

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469833/
https://www.ncbi.nlm.nih.gov/pubmed/34574324
http://dx.doi.org/10.3390/foods10092214

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