Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics

The aim of this research was to study the processing effects (roasting and boiling) on primary and secondary metabolite composition of fruits from the following chestnut (Castanea sativa Mill.) cultivars (cvs.) of three Protected Designation of Origin (PDO) areas in the Trás-os-Montes e Alto Douro r...

Full description

Bibliographic Details
Main Author: Gonçalves, Berta (author)
Other Authors: Borges, Olga (author), Costa, H.S. (author), Bennett, Richard (author), Santos, Mariana (author), Silva, Ana Paula (author)
Format: article
Language:eng
Published: 2011
Subjects:
Chestnut
Castanea sativa Mill
Phenolics
Gallic acid
Ellagic acid
Organic acids
Roasting
Boiling
Fat
Protein
Ash
Fibre
Nutrição Aplicada
Online Access:http://hdl.handle.net/10400.18/150
Country:Portugal
Oai:oai:repositorio.insa.pt:10400.18/150

Internet

http://hdl.handle.net/10400.18/150

Similar Items