چکیده مقاله
Cereals are one of the most important sources of protein, carbohydrates, dietary fiber, vitamins and minerals needed by humans around the world Starch, the storage carbohydrate of plants, the main component of cereals, accounts for about 50% of the grain weight Plasma The fourth state of matter, a balanced combination of photons, free electrons, and neutral atoms, evokes that the active particles in plasma can react with the constituents of the food to release stored energy and expel bacteria and viruses To target Cereal starch consists of complexes called porous and crystalline granules containing two polymers of amylose with linear structure and amylopectin with branched structure Due to the use of plasma in the food industry to improve the physicochemical properties, it can also be used to improve the starch properties The aim of this study was to investigate the effect of plasma treatment on cereal starch
کلیدواژهها
نویسندگان
Leila Zare
Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Jalal Sadeghizadeh Yazdi
Asistant Professor, Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
شیوه ارجاع
zare, Leila and Sadeghizadeh Yazdi, Jalal,1400,The effect of plasma treatment, especially cold plasma, on the technological properties of cereal starch: A review of the evidence,Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات پنجمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران26 آبان 1400 · تهران