Improving the physicochemical properties of a traditional Portuguese cake – “económicos” with chestnut flour-Reference-Cited by-同舟云学术

Improving the physicochemical properties of a traditional Portuguese cake – “económicos” with chestnut flour

Published:2022 Issue:15 Volume:13 Page:8243-8253
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Fernandes Filipa A.¹²,Pedrosa Mariana C.¹^ORCID,Ueda Jonata M.¹^ORCID,Ferreira Elisabete³,Rodrigues Paula¹,Heleno Sandrina A.¹^ORCID,Carocho Márcio¹^ORCID,Prieto Miguel A.²^ORCID,Ferreira Isabel C. F. R.¹^ORCID,Barros Lillian¹^ORCID

Affiliation:

1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal

2. Grupo de Nutrición y Bromatología, Departamento de Química Analítica y Alimentaria, Facultad de Ciencias de Ourense, Universidad de Vigo-Ourense Campus, E-32004 Ourense, Spain

3. M. Ferreira & Filhas, LDA, Av. Do Sabor, no. 2, Gimonde, 5300-553 Bragança, Portugal

Abstract

“Económicos” are traditional Portuguese pastry products; although their production is low-cost, their nutritional value is equally low.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01385A

Reference21 articles.

1. The valuation and purchase of food products that combine local, regional and traditional features: The influence of consumer ethnocentrism

2. Physicochemical properties and microbial control of chestnuts (Castanea sativa) coated with whey protein isolate, chitosan and alginate during storage

3. Castanea sativa shells: A review on phytochemical composition, bioactivity and waste management approaches for industrial valorization

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

5. Chestnut ( Castanea sativa Mill.) industrial wastes as a valued bioresource for the production of active ingredients

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