Starch and Protein Characteristics of Chestnut Flours and Their Applications in Gluten-Free Products

被引:0
|
作者
Bresciani, Andrea [1 ]
Russo, Davide [1 ]
Cervini, Mariasole [2 ]
Magni, Chiara [1 ]
Giuberti, Gianluca [2 ]
Marti, Alessandra [1 ]
机构
[1] Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, via G. Celoria 2, Milan,20133, Italy
[2] Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza,29122, Italy
来源
Journal of Agricultural and Food Chemistry | 1600年 / 72卷 / 45期
关键词
The study was partially funded under the National Recovery and Resilience Plan (NRRP); Mission 4 Component 2 Investment 1.3-Call for proposal no. 341 of 15 March 2022 of the Italian Ministry of University and Research funded by the European Union-NextGenerationEU; Award Number: Project code PE00000003; Concession Decree No. 1550 of 11 October 2022 adopted by the Italian Ministry of University and Research; CUP D93C22000890001; Project title u201CON Foods-Research and Innovation Network on Food and Nutrition Sustainability; Safety; and Security-Working ON Foods.u201D;
D O I
暂无
中图分类号
学科分类号
摘要
41
引用
收藏
页码:25298 / 25305
相关论文
共 50 条
  • [21] Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta
    Rodrigues Ferreira, Sila Mary
    de Mello, Ana Paula
    Rosa dos Anjos, Monica de Caldas
    Hecke Krueger, Claudia Carneiro
    Azoubel, Patricia Moreira
    de Oliveira Alves, Marcia Aurelina
    FOOD CHEMISTRY, 2016, 191 : 147 - 151
  • [22] Use of various flours in gluten-free biscuits
    Ergin, Aliye
    Herken, Emine Nur
    JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2012, 10 (01): : 128 - 131
  • [23] Detection of gluten-containing cereals in flours and "gluten-free" bakery products by polymerase chain reaction
    Olexová, L
    Dovicovicová, L
    Svec, M
    Siekel, P
    Kuchta, T
    FOOD CONTROL, 2006, 17 (03) : 234 - 237
  • [24] The impact of resistant starch on characteristics of gluten-free dough and bread
    Korus, Jaroslaw
    Witczak, Mariusz
    Ziobro, Rafal
    Juszczak, Leslaw
    FOOD HYDROCOLLOIDS, 2009, 23 (03) : 988 - 995
  • [25] Effect of whey protein and mixed flours on the quality parameters of gluten-free breads
    Komeroski, Marina R.
    Homem, Raisa V.
    Schmidt, Helena de O.
    Rockett, Fernanda C.
    de Lira, Larissa
    da Farias, Deise Vitoria
    Kist, Tarso L.
    Doneda, Divair
    Rios, Alessandro de O.
    de Oliveira, Viviani Ruffo
    INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2021, 24
  • [26] Selenium in Gluten-free Products
    Iga Rybicka
    Magdalena Krawczyk
    Ewa Stanisz
    Anna Gliszczyńska-Świgło
    Plant Foods for Human Nutrition, 2015, 70 : 128 - 134
  • [27] SPECIFIC GLUTEN-BASED FLOURS RECOMMENDED IN THE GLUTEN-FREE DIET
    Dragomir, Nela
    Bahaciu, Gratziela-Victoria
    SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE, 2019, 62 (02): : 302 - 308
  • [28] Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc
    Mystkowska, Iwona
    Plazuk, Ewa
    Szepeluk, Adam
    Dmitrowicz, Aleksandra
    SCIENTIFIC REPORTS, 2024, 14 (01):
  • [29] Selenium in Gluten-free Products
    Rybicka, Iga
    Krawczyk, Magdalena
    Stanisz, Ewa
    Gliszczynska-Swiglo, Anna
    PLANT FOODS FOR HUMAN NUTRITION, 2015, 70 (02) : 128 - 134
  • [30] Use of blends of legume flours and manioc starch to elaborate gluten-free sweet biscuits.
    Lisseth Aguirre-Torres
    Edison, Omar-Martinez
    Fabian, Cuenca-Mayerga
    CIENCIA UNEMI, 2020, 13 (33): : 59 - 72