- Home
- Publications
- Publication Search
- Publication Details
Title
Properties and Food Uses of Chestnut Flour and Starch
Authors
Keywords
<em class=EmphasisTypeItalic >Castanea</em> spp, Bread, Food rheology, Physicochemical property, Gluten-free, Underutilised species
Journal
Food and Bioprocess Technology
Volume 10, Issue 7, Pages 1173-1191
Publisher
Springer Nature
Online
2017-04-11
DOI
10.1007/s11947-017-1909-0
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Physicochemical properties of quinoa flour as affected by starch interactions
- (2017) Guantian Li et al. FOOD CHEMISTRY
- Molecular and functional characteristics of purified gum from Australian chia seeds
- (2016) Yakindra Prasad Timilsena et al. CARBOHYDRATE POLYMERS
- Effect of Processing on Quality Attributes of Chestnut
- (2016) Fan Zhu Food and Bioprocess Technology
- Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry
- (2015) R. Moreira et al. CARBOHYDRATE POLYMERS
- Structural and functional properties of starches from Chinese chestnuts
- (2015) Chang Liu et al. FOOD HYDROCOLLOIDS
- Effect of granular characteristics on the viscoelastic and mechanical properties of native chestnut starch (Castanea sativa Mill)
- (2015) André M. Lemos et al. FOOD HYDROCOLLOIDS
- Development of gluten-free wafer sheet formulations
- (2015) Selen Mert et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Isolation and characterization of starches from chestnuts cultivated in three regions of Korea
- (2015) Jae-Wook Lee et al. STARCH-STARKE
- Effects of amylose content on the physicochemical properties of Chinese chestnut starch
- (2015) Shifeng Yu et al. STARCH-STARKE
- Interactions between starch and phenolic compound
- (2015) Fan Zhu TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach
- (2014) Önder Yildiz et al. International Journal of Food Engineering
- Synthesis and Evaluation of Microstructure of Phosphorylated Chestnut Starch
- (2014) Na Hu et al. JOURNAL OF FOOD PROCESS ENGINEERING
- State of the Art in Gluten-Free Research
- (2014) Norah O'Shea et al. JOURNAL OF FOOD SCIENCE
- Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread
- (2014) Massimiliano Rinaldi et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs
- (2014) Maria Aponte et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Altitude effects on fruit morphology and flour composition of two chestnut cultivars
- (2014) Annalisa Silvanini et al. SCIENTIA HORTICULTURAE
- Physicochemical properties of three starches derived from potato, chestnut, and yam as affected by freeze-thaw treatment
- (2014) Wenjing Zhang et al. STARCH-STARKE
- Structure-function relationships of starch components
- (2014) Varatharajan Vamadevan et al. STARCH-STARKE
- Starch blends and their physicochemical properties
- (2014) Jasmien Waterschoot et al. STARCH-STARKE
- Characterization of chestnut starch paste structure using the rheological fractional model
- (2014) Magdalena Orczykowska et al. STARCH-STARKE
- Nutraceutical properties of chestnut flours: beneficial effects on skeletal muscle atrophy
- (2014) Alessia Frati et al. Food & Function
- The use of chestnuts (Castanea sativa Mill.) as a source of resistant starch in the diet of the weaned piglet
- (2013) R.S. Ribeiro et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours
- (2013) M.D. Torres et al. CARBOHYDRATE POLYMERS
- Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill)
- (2013) Bruno R. Cruz et al. CARBOHYDRATE POLYMERS
- Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours
- (2013) M.D. Torres et al. CARBOHYDRATE POLYMERS
- A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours
- (2013) Ilkem Demirkesen et al. Food and Bioprocess Technology
- Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours
- (2013) María D. Torres et al. Food and Bioprocess Technology
- Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs
- (2013) M. Aponte et al. FOOD CHEMISTRY
- Effect of water and guar gum content on thermal properties of chestnut flour and its starch
- (2013) M.D. Torres et al. FOOD HYDROCOLLOIDS
- World Gastroenterology Organisation Global Guidelines on Celiac Disease
- (2013) Julio C. Bai et al. JOURNAL OF CLINICAL GASTROENTEROLOGY
- Fine particle size chestnut flour doughs rheology: Influence of additives
- (2013) R. Moreira et al. JOURNAL OF FOOD ENGINEERING
- Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making
- (2013) Chiara Dall'Asta et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Determination of furosine in food products by capillary zone electrophoresis-tandem mass spectrometry
- (2012) Chiara Bignardi et al. ELECTROPHORESIS
- Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens
- (2012) Ilkem Demirkesen et al. Food and Bioprocess Technology
- Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours
- (2012) Ramón Moreira et al. Food and Bioprocess Technology
- Influence of the chestnuts drying temperature on the rheological properties of their doughs
- (2012) Ramón Moreira et al. FOOD AND BIOPRODUCTS PROCESSING
- Volatile fingerprinting of chestnut flours from traditional Emilia Romagna (Italy) cultivars
- (2012) M. Cirlini et al. FOOD CHEMISTRY
- Phenols, lignans and antioxidant properties of legume and sweet chestnut flours
- (2012) Alessandra Durazzo et al. FOOD CHEMISTRY
- Morphology and structure of chestnut starch isolated by alkali and enzymatic methods
- (2012) Paula Correia et al. FOOD HYDROCOLLOIDS
- Dielectric properties of chestnut flour relevant to drying with radio-frequency and microwave energy
- (2012) Xinhua Zhu et al. JOURNAL OF FOOD ENGINEERING
- Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature
- (2012) R. Moreira et al. JOURNAL OF FOOD ENGINEERING
- EFFECT OF SHORTENINGS ON THE RHEOLOGY OF GLUTEN-FREE DOUGHS: STUDY OF CHESTNUT FLOUR WITH CHIA FLOUR, OLIVE AND SUNFLOWER OILS
- (2012) R. MOREIRA et al. JOURNAL OF TEXTURE STUDIES
- Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour
- (2012) R. Moreira et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Pasting, paste, and gel properties of starch–hydrocolloid combinations
- (2011) James N. BeMiller CARBOHYDRATE POLYMERS
- Drying Kinetics of Biofilms Obtained from Chestnut Starch and Carrageenan with and without Glycerol
- (2011) R. Moreira et al. DRYING TECHNOLOGY
- Technological Assessment of Chestnut Flour Doughs Regarding to Doughs from Other Commercial Flours and Formulations
- (2011) Ramón Moreira et al. Food and Bioprocess Technology
- Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours
- (2011) Paula Correia et al. FOOD AND BIOPRODUCTS PROCESSING
- Aflatoxins and ochratoxin A in dried chestnuts and chestnut flour produced in Italy
- (2011) Amedeo Pietri et al. FOOD CONTROL
- Rheology of commercial chestnut flour doughs incorporated with gelling agents
- (2011) R. Moreira et al. FOOD HYDROCOLLOIDS
- The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits
- (2011) Paula Reis Correia et al. FOOD HYDROCOLLOIDS
- Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads
- (2011) Ilkem Demirkesen et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Rheological properties of commercial chestnut flour doughs with different gums
- (2011) Ramon Moreira et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima Bl.) starches as affected by different drying methods
- (2011) Min Zhang et al. STARCH-STARKE
- Effect of sodium chloride, sucrose and chestnut starch on rheological properties of chestnut flour doughs
- (2010) R. Moreira et al. FOOD HYDROCOLLOIDS
- Water adsorption and desorption isotherms of chestnut and wheat flours
- (2010) R. Moreira et al. INDUSTRIAL CROPS AND PRODUCTS
- Influence of the particle size on the rheological behaviour of chestnut flour doughs
- (2010) R. Moreira et al. JOURNAL OF FOOD ENGINEERING
- Utilization of chestnut flour in gluten-free bread formulations
- (2010) Ilkem Demirkesen et al. JOURNAL OF FOOD ENGINEERING
- Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products
- (2010) Maria CBM De Vasconcelos et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Chestnut and acorn starch properties affected by isolation methods
- (2010) Paula Reis Correia et al. STARCH-STARKE
- The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
- (2010) Serge Pérez et al. STARCH-STARKE
- Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch
- (2009) Francisco Chenlo et al. Food and Bioprocess Technology
- Crystalline, thermal and textural characteristics of starches isolated from chestnut (Castanea mollissima Bl.) seeds at different degrees of hardness
- (2009) Bao Yang et al. FOOD CHEMISTRY
- New chestnut-based chips optimization: Effects of ingredients
- (2009) Rossella Di Monaco et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Starch digestibility in food matrix: a review
- (2009) Jaspreet Singh et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now