Cold plasma: A new technology to modify wheat flour functionality

Food Chemistry

Volumn 202, Issue , 2016, Pages 247-253

  Bahrami, Niloufar ^a   Bayliss, Danny ^b   Chope, Gemma ^b   Penson, Simon ^b   Perehinec, Tania ^a   Fisk, Ian D ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b CAMPDEN BRI   (United Kingdom)

Author keywords

Cold plasma; Flour functionality; Food processing; Wheat

Indexed keywords

ATMOSPHERIC CHEMISTRY; ATMOSPHERIC PRESSURE; BIOCHEMISTRY; FATTY ACIDS; FOOD PROCESSING; LIPIDS; PHOSPHOLIPIDS; PROTEINS;

ATMOSPHERIC PRESSURE COLD PLASMAS; BIOLOGICAL CHEMISTRY; COLD PLASMAS; FLOUR FUNCTIONALITY; MOLECULAR WEIGHT FRACTION; PHYSICAL SURFACE PROPERTIES; PROTEIN OXIDATION; WHEAT;

OXIDATION;

FATTY ACID; GLYCOLIPID; LIPID; LIPID HYDROPEROXIDE; MARKER; PHOSPHOLIPID; PROTEIN; ALDEHYDE; N-HEXANAL; PLANT PROTEIN; PLASMA GAS;

AEROBIC BACTERIUM; ARTICLE; ATMOSPHERIC PRESSURE COLD PLASMA; BACTERIAL COUNT; DOUGH; ELECTRIC POTENTIAL; FOOD ANALYSIS; FOOD PROCESSING; LIPID ANALYSIS; LIPID OXIDATION; MOLECULAR WEIGHT; MOULD; NONHUMAN; OXIDATION; PATHOGEN LOAD; SOLID PHASE EXTRACTION; SURFACE PROPERTY; THERMOPHILE; TRITICUM AESTIVUM; VISCOMETRY; ANALYSIS; CHEMISTRY; FLOUR; FOOD HANDLING; MICROBIOLOGY; PLASMA GAS; WHEAT;

ALDEHYDES; FLOUR; FOOD HANDLING; PHOSPHOLIPIDS; PLANT PROTEINS; PLASMA GASES; TRITICUM;

EID: 84957065368     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.113     Document Type: Article

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