چکیده مقاله
Proteins are considered as the main food constituent Which has high nutritional value and technological and functional characteristics Plasma, the fourth state of matter, a balanced combination of Photons are free electrons and neutral atoms Atmospheric Cold plasma is a variety of plasma that today is considered as one of the types of heat free physical processing techniques food, which consists of several gases such as ozone, single oxygen and molecular nitrogen This technique in addition to improve the microbial safety of food, It may affect changes in the chemical structure of the protein and cause changes in functional properties In this regard, the influensive factors in functionality either technological or nutritional determination of proteins can be categorized as their structure, net charge and their interaction with other Considering to the ionizing nature of atmospheric cold plasma treatment, its potential impact on proteins structure and consequently their technological application In this review article was reviewed
کلیدواژهها
نویسندگان
Leila Zare
Msc Student, Department of Food Science and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences, SSU Yazd, Iran
Sarah Sanaei Nasab
Msc Student, Department of Food Science and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences, SSU Yazd, Iran
Ameneh Shiri
Msc Student, Department of Food Science and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences, SSU Yazd, Iran
Faezeh Mohammadi
Msc Student, Department of Food Science and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences, SSU Yazd, Iran
Neda Mollakhalili Meybodi
Asistant Professor, Department of Food Sciences and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences, SSU Yazd, Iran
شیوه ارجاع
Zare, Leila and Sanaei Nasab, Sara and Shiri, Ameneh and Mohammadi, Faezeh and Mollakhalili Meybodi, Neda,1399,Effect of cold plasma treatment on technological and nutrition functionality of protein in foods: a review,6th International Conference on Agricultural and Environmental with a Sustainable Development Approach
ارائهشده در
مجموعه مقالات ششمین همایش بین المللی مهندسی کشاورزی و محیط زیست با رویکرد توسعه پایدار20 اسفند 1399