Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum ‘Salamanca’

Author:

Bußler Sara,Steins Veronika,Ehlbeck Jörg,Schlüter Oliver

Funder

LeguAN – Innovative functional food and feed products based on regional grain legumes with special consideration of the whole food supply chain

Federal Ministry of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference69 articles.

1. Aguilera, J.M., 2000. Microstructure and food product engineering. Food Technol., 54 (11), 56–58, 60, 62, 64, 66.

2. Why food microstructure?;Aguilera;J. Food Eng.,2005

3. Microstructural Principles of Food Processing and Engineering,1999

4. Non-thermal atmospheric pressure plasma: screening for gentle process conditions and antibacterial efficiency on perishable fresh produce;Baier;Innov. Food Sci. Emerg. Technol.,2014

5. Protein oxidation in aging, disease, and oxidative stress;Berlett;J. Biol. Chem.,1997

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