The current global food system must adapt to the expected growth of world population
(about 9 billion individuals by 2050). This adaptation will probably include an increased …

Acorns, the fruit of the oak, have long been an important source of food in different cultures
around the world. Despite their long culinary tradition, they have become under …

Pulsed electric field (PEF) technology was used to extract starch from Q. robur flours using
low-intensity electric fields (0 and 0.1 kV/cm) and study the impact of PEF on the structure …

Acorn flour was used as a gluten-free ingredient to produce acorn muffins. Interaction effects
between xanthan (X), carboxymethyl cellulose (CMC) and κ-carrageenan (κ-C)(0–0.3%) on …

Starch is isolated from kernel of acorn fruit (Quercus fabri) using different methods, including
hot‐water soaking (HWS), alkaline washing (ALW), ultrasonic‐assisted ethanol soaking …

The phytochemical content of acorn (Quercus aegilops) products (nuts and flour) and by
products (shells and leaching waters) regarding their content in total phenols, fatty acids …

The nutritional composition of different acorn species (Q. pyrenaica, Q. robur, and Q. ilex)
harvested in Peneda-Gerês Park, Braga (north of Portugal) was determined after being …

The effect of UV-irradiation on four different types of native starch (corn, waxy corn, wheat
and potato) have been investigated. Although the changes in the chemical structure of …

We developed a database of resistant starch (RS) content of 3885 common Korean foods
and used it to estimate RS intake and food sources among Koreans. To construct a …

Acorns, the fruit of oak trees of the genus Quercus, have been known to people for
generations worldwide. In ancient times, they were an important part of culinary traditions …