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- Bahrami, Niloufar; Bayliss, Danny; Chope, Gemma; Penson, Simon; Perehinec, Tania; Fisk, Ian D.
- Food chemistry 2016 v.202 pp. 247-253
- peroxide value, etc ; air; atmospheric pressure; cold; dose response; dough; free fatty acids; glycolipids; headspace analysis; lipid peroxidation; molecular weight; oxidation; phospholipids; plate count; proteins; technology; wheat flour; Show all 17 Subjects
- ... 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, 15V and 20V) for 60 or 120s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar ...
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