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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: | Leitgeb, Maja, Knez, Željko, Hojnik Podrepšek, Gordana |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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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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