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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Detalhes bibliográficos
Autor principal: Borges, Ana (author)
Outros Autores: Fonseca, Catarina (author), Carreira, Filipa (author), Rodrigues, Ivo (author), Henriques, Marta (author), Veloso, Ana C. A. (author), Peres, António M. (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
Castanea sativa Mill
Frozen chestnut low-value by-products
Chestnut flour
Gluten-free flour
Chemical composition and quality
Science & Technology
Texto completo:http://hdl.handle.net/1822/59266
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/59266

Texto Completo

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

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