Impact of non-thermal techniques on enzyme modifications for their applications in food
JB Potkule, SP Kahar, M Kumar… - International Journal of …, 2024 - Elsevier
The present review elaborates on the details of the enzyme, its structure, specificity, and the
mechanism of action of selected enzymes as well as structural changes and loss or gain of …
mechanism of action of selected enzymes as well as structural changes and loss or gain of …
Assessing the impact of pin-to-plate atmospheric cold plasma on activity, stability, kinetics, and conformation of α-amylase
JB Potkule, SP Kahar, M Kumar… - International Journal of …, 2025 - Elsevier
Abstract α-amylase is responsible for shortening the shelf life of food by degrading starch
and glycogen into maltose, disaccharides, and oligosaccharides. This study focuses on the …
and glycogen into maltose, disaccharides, and oligosaccharides. This study focuses on the …