Modifications in the physicochemical properties of flour “fractions” after Pulsed Electric Fields treatment of thermally processed oat
Sheba Mae M. Duque, Sze Ying Leong, Dominic Agyei, Jaspreet Singh, Nigel G. Larsen, Indrawati Oey
Topics & Concepts
CrystallinityFood scienceChemistryParticle sizeGranule (geology)EnthalpyFractionationStarchChemical compositionPolysaccharideMaterials scienceChromatographyBiochemistryOrganic chemistryCrystallographyPhysicsComposite materialPhysical chemistryQuantum mechanicsFood composition and propertiesMicrobial Inactivation MethodsMicrobial Metabolites in Food Biotechnology