Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour

The industrial process of freezing chestnuts generates 5560% of by-products. This study aimed to valorise these low-value by-products by producing high-value chestnut flour. Two flour production processes were evaluated, using raw (RCF) and cooked (CCF10, CCF30, CCF50) chestnut by-products during 10...

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Bibliographic Details
Main Author: Borges, Ana (author)
Other Authors: Fonseca, Catarina (author), Carreira, Filipa (author), Rodrigues, Ivo (author), Henriques, Marta (author), Veloso, Ana C. A. (author), Peres, António M. (author)
Format: article
Language:eng
Published: 2019
Subjects:
Castanea sativa Mill
Frozen chestnut low-value by-products
Chestnut flour
Gluten-free flour
Chemical composition and quality
Science & Technology
Online Access:http://hdl.handle.net/1822/59266
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/59266

Internet

http://hdl.handle.net/1822/59266

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