Cold plasma: a new technology to modify wheat flour functionality
(2016)
Journal Article
Bahrami, N., Bayliss, D., Chope, G., Penson, S., Perehinec, T., & Fisk, I. D. (2016). Cold plasma: a new technology to modify wheat flour functionality. Food Chemistry, 202(1), https://doi.org/10.1016/j.foodchem.2016.01.113
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 ae... Read More about Cold plasma: a new technology to modify wheat flour functionality.