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Effects of Nonthermal Plasma on Wheat Grains and Products
Joint Authors
Šerá, Božena
Khun, Josef
Scholtz, V.
Šerý, M.
Julák, J.
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-06-12
Country of Publication
Egypt
No. of Pages
10
Abstract EN
This paper presents the review of effects of nonthermal plasma (NTP) treatment on both the wheat grains and flour with potential to be applied in practice.
The NTP can be used in wheat grain surface disinfection, grain germination and vitality improving, and wheat flour modification and disinfection.
NTP causes effective decontamination from bacteria and fungi together with insect pests and causes minimal damage to wheat grains; it inactivates enzymes and enhances the grain shelf life; it enhances the germination and initial state of growth resulting in the increase of final yield.
Moreover, the production of qualitatively better dough is also mentioned.
American Psychological Association (APA)
Scholtz, V.& Šerá, Božena& Khun, Josef& Šerý, M.& Julák, J.. 2019. Effects of Nonthermal Plasma on Wheat Grains and Products. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-10.
https://search.emarefa.net/detail/BIM-1174521
Modern Language Association (MLA)
Scholtz, V.…[et al.]. Effects of Nonthermal Plasma on Wheat Grains and Products. Journal of Food Quality No. 2019 (2019), pp.1-10.
https://search.emarefa.net/detail/BIM-1174521
American Medical Association (AMA)
Scholtz, V.& Šerá, Božena& Khun, Josef& Šerý, M.& Julák, J.. Effects of Nonthermal Plasma on Wheat Grains and Products. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-10.
https://search.emarefa.net/detail/BIM-1174521
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174521