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

Food Chemistry

Volumn 122, Issue 1, 2010, Pages 154-160

  Gonçalves, Berta ^a   Borges, Olga ^b   Costa, Helena Soares ^c   Bennett, Richard ^a   Santos, Mariana ^c   Silva, Ana Paula ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b Delegação Regional de Agricultura do Nordeste Transmontano   (Portugal)

^c NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

Author keywords

Ash; Boiling; Castanea sativa Mill; Chestnut; Ellagic acid; Fat; Fibre; Gallic acid; Organic acids; Phenolics; Protein; Roasting

Indexed keywords

CITRIC ACID; ELLAGIC ACID; GALLIC ACID; MALIC ACID;

ARTICLE; CHESTNUT; COOKING; DIETARY FIBER; FAT CONTENT; NONHUMAN; NUTRIENT CONTENT; PROTEIN CONTENT;

CASTANEA SATIVA;

EID: 77950689858     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.032     Document Type: Article

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