Since 2014
DEVELOPMENT OF A TECHNOLOGY FOR LOW IN GLUTEN CHESTNUT PUREE
New Knowledge Journal of Science
View Archive Info| Field | Value | |
| Title |
DEVELOPMENT OF A TECHNOLOGY FOR LOW IN GLUTEN CHESTNUT PUREE
|
|
| Creator |
Paraskova, Pavlina; Food research and development institute - Plovdiv
Iserliyska, Dida; Food research and development institute - Plovdiv Ivanova, Petya; Food research and development institute - Plovdiv |
|
| Description |
Nowadays the scientific research related to technologies for processing and implementation of chestnut products are aimed to establish the regimes of preliminary treatment of the nuts, such as devitalization, hydrotherapy, thermo-hydro therapy, refrigeration and freezing with the scope of long term storage of the raw material in disguise of peeled, unpeeled, cooled, chilled and etc. chestnut. Additionally added value products can be designed to designate some specific target group like consumers with food allergies, obese people as well as pupils’ nutrition
|
|
| Publisher |
New knowledge Journal of science
|
|
| Contributor |
—
|
|
| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion — |
|
| Format |
application/pdf
|
|
| Identifier |
http://science.uard.bg/index.php/newknowledge/article/view/9
|
|
| Source |
New knowledge Journal of science; Vol 3, No 1 (2014): New knowledge Journal of Science
|
|
| Language |
eng
|
|
| Relation |
http://science.uard.bg/index.php/newknowledge/article/view/9/16
|
|