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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