Effect of annealing using plasma-activated water on the structure and properties of wheat flour

In this study, wheat flour (WF) was modified by annealing (ANN) using plasma-activated water (PAW) for the first time. Compared with WF and DW-WF, the results of scanning electron microscopy (SEM) and particle-size analysis showed that the granule structure of wheat starch in PAW-WF was slightly dam...

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Detalles Bibliográficos
Autores principales: Yan, Yizhe, Xue, Xinhuan, Jin, Xueyuan, Niu, Bin, Chen, Zhenzhen, Ji, Xiaolong, Shi, Miaomiao, He, Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9403792/
https://www.ncbi.nlm.nih.gov/pubmed/36034897
http://dx.doi.org/10.3389/fnut.2022.951588

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9403792/
https://www.ncbi.nlm.nih.gov/pubmed/36034897
http://dx.doi.org/10.3389/fnut.2022.951588

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