Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05475-4.pdf
Reference30 articles.
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3. Carocho M, Antonio AL, Barros L, Bento A, Botelho ML, Kaluska I, Ferreira CFR (2012) Comparative effects of gamma and electron beam irradiation on the antioxidant potential of Portuguese chestnuts (Castanea sativa Mill.). Food Chem Toxicol 50:3452–3455. https://doi.org/10.1016/j.fct.2012.07.041
4. Chang X, Liu F, Lin Z, Qiu J, Peng C, Lu Y, Guo X (2020) Phytochemical profiles and cellular antioxidant activities in chestnut (Castanea mollissima BL.) kernels of five different cultivars. Molecules 25:178. https://doi.org/10.3390/molecules25010178
5. De Vasconcelos MDCBM, Bennett RN, Rosa EAS, Ferreira-Cardoso JV (2007) Primary and secondary metabolite composition of kernels from three cultivars of Portuguese chestnut (Castanea sativa Mill.) at different stages of industrial transformation. J Agric Food Chem 55:3508–3516. https://doi.org/10.1021/jf0629080
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