Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid-Reference-Cited by-同舟云学术

Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid

Published:2023-11 Issue: Volume:141 Page:104208
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Rostamabadi Hadis,Nowacka Małgorzata,Colussi Rosana,Frasson Sabrina Feksa,Demirkesen Ilkem,Mert Behic,Singha Poonam,Singh Sushil Kumar,Falsafi Seid Reza^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference207 articles.

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3. Structural properties of high-pressure-treated chestnut flour dispersions;Ahmed;International Journal of Food Properties,2017

4. Effects of high‐pressure treatment on functional, rheological, thermal and structural properties of Thai Jasmine rice flour dispersion;Ahmed;Journal of Food Processing and Preservation,2017

5. Prediction of Aspergillus parasiticus inhibition and aflatoxin mitigation in red pepper flakes treated by pulsed electric field treatment using machine learning and neural networks;Akdemir Evrendilek;Food Research International,2022

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