Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Extraction, Characterization, And Utilization Of Yellow Pea Starch, Abdulmalik Albu Tuwaybah
Extraction, Characterization, And Utilization Of Yellow Pea Starch, Abdulmalik Albu Tuwaybah
Electronic Theses and Dissertations
Dry peas, a leguminous crop, are one of the world's oldest crops, accounting for 35–40% of total pulse trade. Pea starch is an inexpensive source of starch since it can be obtained as a by-product of protein extraction. Recovering the starch from protein isolation streams (i.e., before or after) improves the environmental impact of the protein isolation process. The goal of the study was to transform low-value pea starch into highvalue starch through starch extraction and food application. Two methods of starch extraction were used (47.5% ethanol treatment and SC CO2 + EtOH extraction). Starch samples were analyzed for chemical, …
Effectiveness Of Atmospheric Cold Plasma In Inactivating Microorganisms, Nadee Shanika Kaluwahandi
Effectiveness Of Atmospheric Cold Plasma In Inactivating Microorganisms, Nadee Shanika Kaluwahandi
Electronic Theses and Dissertations
In the food processing industry, Cold Plasma (CP) is an emerging green process with a number of potential applications. Cold plasma has mostly been used to reduce microbial counts in foodstuffs and biological materials as well as in different levels of packaging, particularly in cases where there is thermal sensitivity. Recent studies have demonstrated that CP technology is being developed for use in the food and agriculture industries. The primary focus is on the interactions between reactive species and food-borne microbes to inactivate them. The literature review discusses both proven and potential applications for cold plasma in food processing, as …