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Cold plasma treatment as a non-thermal strategy to enhance chickpea flour for p...
Farrokhi, Mahsa; Pasotti, Giada; Ceccarelli, Alessia; Brandão, Teresa R. S.; Gonçalves, Elsa M.; Silva, Cristina L. M.Introduction: Plasma is a medium of free positive and negative particles that is overall electrically neutral. Non-thermal plasma has emerged as a sustainable technology in food processing, with potential to improve quality and microbial safety. As starch is a major food component, there is growing interest in using plasma to tailor its functionality through interactions with reactive species [1]. Objetive: To ...
Date: 2025
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Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa