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Improving chestnut physicochemical properties through fermentation – Developmen...
Santos, Marisa V.; Banfi, Stefano; Santos, Rafaela; Mota, Mariana; Raymundo, Anabela; Prista, CatarinaThe increased awareness of population regarding the impact of consumption habits is leading to interest in new, innovative, diversified and health promoting foods. In this work, two new amazake fermented products were developed with chestnut (Castanea sativa Mill.), using rice or chestnut koji as source of glycolytic enzymes. The analysis of the amazakes evolution showed improvements in chestnuts physicochemica...
Date: 2023
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Origin: Repositório da Universidade de Lisboa