Impact of ozonation process of wheat flour on the activity of selected enzymes-Reference-Cited by-同舟云学术

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Impact of ozonation process of wheat flour on the activity of selected enzymes

Published:2018-11 Issue: Volume:84 Page:30-37
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Piechowiak Tomasz,Józefczyk Radosław,Balawejder Maciej

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. PN-A-74022:2003.

2. PN-EN-ISO-712:2012.

3. PN-ISO-7305: 2001.

4. Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran;Aktas-Akylidiz;J. Cereal. Sci.,2017

5. Ozone effects on wheat grain quality;Broberg;Environ. Pollut.,2015

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1. Unraveling the Influence of Wheat Bran Chemical Composition, Lipolytic Enzyme Activities, and Phenolic Components on the Bread-Making Properties of Reconstituted Whole Wheat Flours;ACS Food Science & Technology;2023-09-13

2. Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour;Foods;2022-11-27

3. Effect of Ozone Treatment on the Contents of Selected Bioactive Phytochemicals in Leaves of Alligator Plant Kalanchoe daigremontiana;Applied Sciences;2022-09-06

4. Effect of pin-to-plate atmospheric cold plasma on jackfruit seed flour functionality modification;Innovative Food Science & Emerging Technologies;2022-06

5. Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread;LWT;2022-05

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