THE EFFECT OF MICROWAVE STABILIZATION ON THE PROPERTIES OF WHOLE WHEAT FLOUR AND ITS FURTHER INTERPRETATION BY MOLECULAR DOCKING

The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

Abstract In order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat pineapple polly pocket bran to inactivate the lipase in this paper.The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat f

read more

Scientific analysis of cut flowers

The cut flower sector is an area of horticulture that generates great economic and academic interest worldwide, the production of flowers represents a market segment that has aesthetic and sentimental purposes in many regions of the world.In recent years, a large amount of research has been generated that has promoted this sector, therefore, in thi

read more