DEVELOPMENT OF A TECHNOLOGY FOR LOW IN GLUTEN CHESTNUT PUREE

Authors

  • Pavlina Paraskova Food research and development institute - Plovdiv
  • Dida Iserliyska Food research and development institute - Plovdiv
  • Petya Ivanova Food research and development institute - Plovdiv

Abstract

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

References

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Rubio A., A.Escudero. Clear-cut effects on chestnut forest soel under stressful conditions: lengthening of time rotation. Forest Ecology and Management. 2003, vol 183, №1-3, 195-204.

Stebbins R. The requirements for establishing a chestnut industry. USDA Agriculture handbook, 1994, Nos.8-12, Washington. D.C.:USDA.

The collection, Storage and Full processing of cultivated chestnut in the Northen-East of Albania.Изследователски проект на неправителствена организация от Албания, финансиран по ЕС програма: West Balkan Development Marketplace,2006.

The Western Chestnut. The chestnut Growers Association., Inc.2005, vol.7, №1, 1-14.

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Issue

Vol. 3 No. 1 (2014): New knowledge Journal of Science

Section

Food quality and safety

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