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Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour
In this research, a new approach to enzyme inactivation in flour was presented by supercritical technology, considered a sustainable technology with lower energy consumption compared to other technologies that use ultra-high temperature processing. Total protein concentration and the activity of enz...
| Autores principales: | , , |
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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/PMC9737601/ https://www.ncbi.nlm.nih.gov/pubmed/36496639 http://dx.doi.org/10.3390/foods11233832 |