Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry-Reference-Cited by-同舟云学术

Chestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastry

Published:2014 Issue:11 Volume:5 Page:2989-2995
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Carocho Márcio¹²³⁴⁵,Barreira João C. M.¹²³⁴⁶,Bento Albino¹²³⁴,Morales Patricia⁵⁷⁸⁹,Ferreira Isabel C. F. R.¹²³⁴

Affiliation:

1. Mountain Research Center (CIMO)

2. ESA

3. Polytechnic Institute of Bragança

4. Portugal

5. Department of Bromatology II

6. REQUIMTE/Department of Chemical Sciences

7. Faculty of Pharmacy

8. Complutense University of Madrid

9. Spain

Abstract

This paper reports the antioxidant capacity of traditional cakes supplemented with chestnut flowers and decoctions of these flowers, during 0, 15 and 30 days of storage.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00552J

Reference18 articles.

1. INE, Instituto Nacional de Estatística, Portugal. Chestnuts national statistics, 2012, http://www.ine.pt/xportal/xmain?xpid=INE&xpgid=inepublicacoes&PUBLICACOESpub boui=153380933&PUBLICACOESmodo=2

2. Ethnopharmacological notes about ancient uses of medicinal plants in Trás-os-Montes (northern of Portugal)

3. Infusions and decoctions of Castanea sativa flowers as effective antitumor and antimicrobial matrices

4. Role of antioxidants in prophylaxis and therapy: A pharmaceutical perspective

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