Enzyme Activity and Physiochemical Properties of Flour after Supercritical Carbon Dioxide Processing
The objectives of this study were to inactivate the enzymes α-amylase, lipase, protease, and peroxidase in flour with supercritical carbon dioxide (scCO<sub>2</sub>), and to optimize the enzymatic treatment conditions. Enzyme inactivation is important, due to the undesirability of certai...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/13/1826 |