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Cold plasma: A new technology to modify wheat flour functionality
Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15 V and 20 V) for 60 or 120 s. There was no change in the total aerobic bacterial count or total mould count as a re...
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| Publicado no: | Food Chem |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier Applied Science Publishers
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4778607/ https://ncbi.nlm.nih.gov/pubmed/26920291 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2016.01.113 |
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