Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/43588
Title: Evaluating progress of chestnut quality: A review of recent developments
Authors: Massantini, Riccardo 
Moscetti, Roberto 
Frangipane, Maria Teresa
Journal: TRENDS IN FOOD SCIENCE & TECHNOLOGY 
Issue Date: 2021
Abstract: 
Background: worldwide chestnut production is ~2.353 Tg (FAO, 2020). The global chestnut production has increased steadily over the last decade, which is due to consumers’ salient beliefs in the health benefits of chestnut consumption. Chestnuts have extraordinary nutritional and organoleptic characteristics and chestnut quality evaluation is paramount. Scope and approach: nowadays, chestnuts are essential food items for many people around the world. This state-of-the-art review covers the recent advances in chestnut quality assessment, with particular emphasis on their nutritional characteristics, health benefits and the impacts of processing on shelf life. Our aim is to provide a general framework for enhancing chestnut quality and supply chain sustainability. Key findings and conclusions: According to literature, chestnuts may also provide several health benefits, and represent a great economic resource, due to their availability and affordability. This review will be of interest to consumers, will help commercial chestnut producers to select the best chestnut varieties to grow in a particular geographical region and will ultimately improve the quality of the chestnuts produced.
URI: http://hdl.handle.net/2067/43588
ISSN: 0924-2244
DOI: 10.1016/j.tifs.2021.04.036
Appears in Collections:A1. Articolo in rivista

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