Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile

Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile

Acorn is the fruit of holm oak (Quercus rotundifolia), being mainly used nowadays to feed animals, however a substantial part remains in the fields without any valorization. Underexploited crops are gaining new interest, driven by food security concerns and health benefits potential as well. In the...

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Bibliographic Details
Main Authors: Rita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, Luís Mendes Ferreira, José A. Peres, Anabela Raymundo, Ana I.R.N.A. Barros
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Current Research in Food Science
Subjects:
Underexploited resource
Acorn flour
Gluten-free flour
Fiber-rich
Unsaturated fatty acids
Antioxidant capacity
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122002064

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http://www.sciencedirect.com/science/article/pii/S2665927122002064

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