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Uses and health benefits of chestnuts

Code: 9781838798567
Eduardo Augusto dos Santos Rosa, Maria Cristina Seixas Martins Morais, Ivo Vaz Oliveira, Berta Maria de Carvalho Gonçalves Macedo and Ana Paula Calvão Moreira da Silva, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro (UTAD), Portugal

Chapter synopsis: Production and consumption of chestnut has shown a steady increase in recent years, driven by both increased consumer awareness about food composition and the health benefits of a nut-rich diet. This chapter provides an overview of the uses and health benefits of chestnuts (Castanea spp.). Starting with an overview of recent research on chestnuts, the chapter goes on to review the general uses of chestnuts in the Mediterranean and Europe. The specific nutritional features of chestnuts are discussed, as are the effects of cooking on the quality of chestnuts. The importance of good post-harvest handling and storage are considered – chestnuts are extremely susceptible to damage during storage. Uses, such as in growing media or skin care products, for chestnut co-products (bur, shell, leaves, curing wastewater etc.) left behind by processing are discussed. The chapter concludes with a comprehensive overview of the health benefits of eating chestnuts.

DOI: 10.19103/AS.2018.0042.05
Table of contents 1 Introduction 2 Recent research achievements 3 General uses of chestnut 4 Specific nutritional features 5 Effects of cooking on quality 6 Post-harvest handling and storage 7 Chestnut co-products 8 Health benefits of eating chestnuts 9 Future trends in research 10 Acknowledgement 11 References

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