Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties
نویسندگان
چکیده
منابع مشابه
Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics
CITAB – Centre for the Research and Technology of Agro-Environment and Biological Sciences, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal Delegação Regional de Agricultura do Nordeste Transmontano, Avenida General Humberto Delgado, 5300-167 Bragança, Portugal c Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P., Departamento de Alimentação e Nutrição...
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Studies were conducted to characterize the chestnut and its starch. Chemical composition of the chestnuts showed high level of starch. Moisture level in the raw nuts was around 50g/100g in wet basis and starch content, around 80g/100g in dry basis; other nut flour components were protein (5.58 g/100g), lipid (5.39 g/100g), crude fiber (2.34 g/100g) and ash (2.14 g/100g). Starch fraction was che...
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Chemical composition of eight sweet chestnut cultivars from the three protected designation of origin (PDO) areas in the Trás-osMontes region were studied: Aveleira, Rebordã, Trigueira and Zeive from PDO ‘Terra Fria’, Demanda, Longal and Martaı́nha from PDO ‘Soutos da Lapa’ and Judia from PDO ‘Padrela’. Chestnuts were characterised by high moisture content ( 50%), high levels of starch (43 g 100...
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The aims of the study were to analyse characteristics of the Castanea airborne pollen and to compare aeropalynological data obtained from two sampling stations in north-west Croatia. The study was conducted in Zagreb and Samobor during the 2003-2006 periods, using the seven-day volumetric samplers of the Hirst design. In both study areas, the seasons of chestnut pollination were similar and las...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2007
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2005.09.073