Cold plasma: a new technology to modify wheat flour functionality

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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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Bibliographic Details
Main Authors:	Bahrami, Niloufar, Bayliss, Danny, Chope, Gemma, Penson, Simon, Perehinec, Tania, Fisk, Ian D.
Format:	Article
Published:	Elsevier 2016
Subjects:	Wheat Cold Plasma Food Processing Flour Functionality
Online Access:	https://eprints.nottingham.ac.uk/31625/

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