The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

This review summarised the compositional, thermal, and rheological properties and food
applications of chestnut (Castanea spp.) flour systems. The compositional, structural, and …

Chemical composition of eight sweet chestnut cultivars from the three protected designation
of origin (PDO) areas in the Trás-os-Montes region were studied: Aveleira, Rebordã …

Malic acid, a carboxylic acid most found in fruits, is a smooth taste substance used as
flavoring and preservative agent in foods, although not as used as citric acid. There are no …

Starch isolation methods can change their physico-chemical and functional characteristics
hindering the establishment of a starch-food functionality relation. A simple high yield and …

Structural and functional properties of starches isolated from four varieties of chestnuts
grown in China were characterized in this study. The starch granules exhibited a variety of …

The physical, chemical, and functional properties of starches isolated from the Andean
tubers oca (Oxalis tuberosa M.), olluco (Ullucus tuberosus C.) and mashua (Tropaeolum …

In this study, chemical compositions of the fruits of some important domestic chestnut types
and cultivars were investigated. They contained (g/100g dry matter basis) total …

The rheological properties of chestnut flour (CF) doughs with different particle size were
studied using a controlled stress rheometer. The mixing curves and heating–cooling cycle …