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http://dx.doi.org/10.23093/FSI.2016.49.2.56

Study on Processing Properties of Chestnut Resources  

Oh, Seon-Min (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University)
Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University)
Publication Information
Food Science and Industry / v.49, no.2, 2016 , pp. 56-62 More about this Journal
Abstract
Although the production of chestnut in Korea is the second largest in the world, domestic consumption of chestnut is very limited. Furthermore, consumption of chestnut in Korea is highly dependent on export to Japan and China. Large amount of chestnut in Korea have been deteriorated and discarded during storage. In order to increase the consumption of chestnut in Korea, it is necessary to know the processing properties of chestnut and its starch. Additionally, through the various investigations such as modification treatment, it will be extended to utilization of chestnut. So far, there is a little information on the processing properties of chestnut; therefore, the expansion of research will bring results to increase the consumption of chestnut.
Keywords
chestnut; starch; processing properties; consumption;
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Times Cited By KSCI : 5  (Citation Analysis)
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