Low-moisture foods such as spices, grains, and seeds constitute an important part of the
human diet. Increased consumer concern for food safety and food quality has focused on the …

Different possibilities for protein crosslinking are examined in this review, with special
emphasis on enzymatic crosslinking and its impact on food structure. Among potential …

Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with
demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP …

Bread from rice flour is very difficult to bake as it lacks gluten like proteins but modification of
the rice flour proteins with enzymes like glucose oxidase (GO) to improve its breadmaking …

Atmospheric pressure cold plasma has the potential to modify biological chemistry and
modulate physical surface properties. Wheat flour was treated by low levels of cold plasma …

Present work seeks to systematically analyse the individual and synergistic effects of some
gluten-crosslinking enzymes (transglutaminase, glucose oxidase and laccase), along with …

Rice flour is one of the most valuable cereal flours from a nutritional viewpoint. However, its
use is limited to unfermented baked products since rice proteins are unable to hold gas …

Enzymes are used in baking to improve dough handling properties and the quality of baked
products. Glucose oxidase (GO) is an enzyme with oxidizing effect due to the hydrogen …

Glucose oxidase (Gox), transglutaminase (TG), and pentosanase (Pn) were investigated for
their effect on bread quality. The changes introduced in wheat protein by the action of these …

During breadmaking, a continuous protein network is formed which confers visco-elasticity
to dough. The properties of this protein network are highly dependent on the characteristics …