Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel-Reference-Cited by-同舟云学术

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Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel

Published:2016-10 Issue: Volume:151 Page:614-623
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Kan Lina,Li Qian,Xie Shuangshuang,Hu Jiaqi,Wu Yanwen,Ouyang Jie

Funder

State Forestry Administration of the People’s Republic of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference40 articles.

1. Official methods of analysis;AOAC,1997

2. Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs;Ahmed;Food Hydrocolloids,2015

3. Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa);Attanasio;Food Chemistry,2004

4. Lipid and fatty acid profile of Castanea sativa Mill. chestnuts of 17 native Portuguese cultivars;Borges;Journal of Food Composition and Analysis,2007

5. Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal;Borges;Food Chemistry,2008

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3. Preparation of low estimated glycemic index (eGI) chestnut flours using enzymatic debranching and heat moisture treatment;Journal of Food Composition and Analysis;2024-07

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