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Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing
The objectives of this study were to inactivate the enzymes α-amylase, lipase, protease, and peroxidase in flour with supercritical carbon dioxide (scCO(2)), and to optimize the enzymatic treatment conditions. Enzyme inactivation is important, due to the undesirability of certain flour enzymes that...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265740/ https://www.ncbi.nlm.nih.gov/pubmed/35804642 http://dx.doi.org/10.3390/foods11131826 |