Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour

Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour

Abstract This study examined the effects of cold plasma (CP) treatment on the physicochemical properties and sensory quality of black whole wheat flour (BWWF). Various factors including nutrient composition, color, amino acids, aroma, particle size, microstructure, antioxidant activity, and water mi...

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Bibliographic Details
Main Authors: Teng Zhang, Ling He, Meng Zhang, Hao Jiang
Format: Article
Language:English
Published: Nature Portfolio 2024-10-01
Series:Scientific Reports
Subjects:
Black whole wheat flour
Cold plasma
Amino acid fractions
Aroma components
Water migration
Online Access:https://doi.org/10.1038/s41598-024-71978-z
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https://doi.org/10.1038/s41598-024-71978-z

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