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Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile

  • Published:2022 Issue: Volume:5 Page:2211-2218
  • ISSN:2665-9271
  • Container-title:Current Research in Food Science
  • language:en
  • Short-container-title:Current Research in Food Science

Author:

Martins Rita Beltrão,Gouvinhas Irene,Nunes Maria Cristiana,Ferreira Luís Mendes,Peres José A.,Raymundo Anabela,Barros Ana I.R.N.A.

Funder

Fundacao para a Ciencia e a Tecnologia

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference39 articles.

1. Official Methods of Analysis of AOAC INTERNATIONAL;AOAC,2016

2. Acorn Flour as a Source of Bioactive Compounds in Gluten-free Bread. Molecules;Beltrão Martins,2020

3. Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics;Beltrão Martins;Eur. Food Res. Technol.,2022

4. Enrichment of bread with fruits and vegetables: trends and strategies to increase functionality;Betoret;Cereal Chem.,2020

5. Physicochemical characterization of starch isolated from soft acorns of holm oak (Quercus ilex subsp. ballota (Desf.) Samp.) grown in Algeria;Boukhelkhal;J. Food Meas. Char.,2017
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