Starch characterization in seven raw, boiled and roasted chestnuts (Castanea sativa Mill.) cultivars from Portugal

@article{Silva2015StarchCI,
  title={Starch characterization in seven raw, boiled and roasted chestnuts (Castanea sativa Mill.) cultivars from Portugal},
  author={Alexandre Leite Silva and I Oliveira and Maria Em{\'i}lia Pereira Silva and Cristina M. Guedes and Orangel Borges and Bruno R. C. Magalh{\~a}es and Bruno Gonçalves},
  journal={Journal of Food Science and Technology},
  year={2015},
  volume={53},
  pages={348-358}
}
Changes occurring in seven chestnut (Castanea sativa sp.) cultivars, caused by boiling and roasting, on starch content, cell and starch granules dimension were evaluated, and morphological changes were characterized by scanning electron microscopy. Three clear patterns of variation were detected after processing, namely: i) decrease of starch content with processing; ii) starch increase with the applied treatments; iii) increase of starch with boiling and decrease with roasting. Starch granules… CONTINUE READING

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