Effects of partial in vitro digestion on properties of European chestnut ( Castanea sativa Mill) flour-Reference-Cited by-同舟云学术

Effects of partial in vitro digestion on properties of European chestnut ( Castanea sativa Mill) flour

Published:2016-09 Issue: Volume:640 Page:36-41
ISSN:0040-6031
Container-title:Thermochimica Acta
language:en
Short-container-title:Thermochimica Acta

Author:

Lopes Bruna De Mônaco,Demiate Ivo Mottin,Ito Vivian Cristina,de Oliveira Cristina Soltovski,da Silva Carvalho Filho Marco Aurélio,Schnitzler Egon,Lacerda Luiz Gustavo

Funder

C-LABMU/UEPG

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,Instrumentation

Reference44 articles.

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2. Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy;Neri;J. Food Comp. Anal.,2010

3. Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties;Ribeiro;Food Chem.,2007

4. Industrial processing effects on chestnut fruits (Castanea sativa Mill.) 3. Minerals free sugars, carotenoids and antioxidant vitamins;Vasconcelos;Int. J. Food Sci. Technol.,2010

5. Antioxidant activities of the extracts from chestnut flower leaf, skins and fruit;Barreira;Food Chem.,2008

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