Effects of age on mineral elements, amino acids and fatty acids in Chinese chestnut fruits-Reference-Cited by-同舟云学术

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Effects of age on mineral elements, amino acids and fatty acids in Chinese chestnut fruits

Published:2021-05-13 Issue:8 Volume:247 Page:2079-2086
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Zhou Pingfan,Zhang Peng,Guo Manlin,Li Mingshu,Wang Lingqing,Adeel Muhammad,Shakoor Noman,Rui Yukui

Funder

the Key National Natural Science Foundation of China

NSFC-Guangdong Joint Fund

the National Natural Science Foundation of China

National Key R&D Program of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-021-03773-3.pdf

Reference37 articles.

1. Yang F, Liu Q, Pan S, Xu C, Xiong YL (2015) Chemical composition and quality traits of Chinese chestnuts (Castanea mollissima) produced in different ecological regions. Food Biosci 11:33–42. https://doi.org/10.1016/j.fbio.2015.04.004

2. Zhang M, Chen H, Zhang Y (2011) Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima Bl.) starches as affected by different drying methods. Starch 63:260–267. https://doi.org/10.1002/star.201000146

3. De Vasconcelos MC, Bennett RN, Rosa EA, Ferreira-Cardoso JV (2010) Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products. J Sci Food Agric 90:1578–1589. https://doi.org/10.1002/jsfa.4016

4. Yang B, Jiang G, Gu C, Yang H, Jiang Y (2010) Structural changes in polysaccharides isolated from chestnut (Castanea mollissima Bl.) fruit at different degrees of hardening. Food Chem 119:1211–1215. https://doi.org/10.1016/j.foodchem.2009.08.050

5. FAO. Food and agriculture data. http://www.fao.org/faostat/zh/#data/QC. Accessed 10 Jan 2021

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