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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...

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Detalles Bibliográficos
Autores principales: Leitgeb, Maja, Knez, Željko, Hojnik Podrepšek, Gordana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
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

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