Effect of Processing on Quality Attributes of Chestnut
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11947-016-1749-3.pdf
Reference61 articles.
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3. Antonio, A. L., Fernandes, Â., Barreira, J. C. M., Bento, A., Botelho, M. L., & Ferreira, I. C. F. R. (2011). Influence of gamma irradiation in the antioxidant potential of chestnuts (Castanea sativa Mill.) fruits and skins. Food and Chemical Toxicology, 49, 1918–1923.
4. Antonio, A. L., Carocho, M., Bento, A., Quintana, B., Botelho, M. L., & Ferreira, I. C. F. R. (2012). Effects of gamma radiation on the biological, physico-chemical, nutritional and antioxidant parameters of chestnuts—a review. Food and Chemical Toxicology, 50, 3234–3242.
5. Attanasio, G., Cinquanta, L., Albanese, D., & Matteo, M. D. (2004). Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa). Food Chemistry, 88, 583–590.
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