Events The 6th International Electronic Conference on Foods

Event submissions

Published

This submission belongs to the session A. Food Technology and Engineering of the event The 6th International Electronic Conference on Foods

Published date

27 Oct, 2025

Academic Editor

Elsa Gonçalves

Citation

Sofia Panzani, Francesca Venturi, Alessandro Bianchi, Pierina Dìaz Guerrero, Ylenia Pieracci, Guido Flamini, Giuseppe Ferroni, Isabella Taglieri, Chiara Sanmartin, What’s inside a “<em>Metato</em>”? The Case Study of Chestnut Flour Obtained by a Traditional Drying Method: Chemical, Aromatic, and Sensory Properties., in Proceedings of The 6th International Electronic Conference on Foods, 28 October–30 October 2025, MDPI: Basel, Switzerland

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What’s inside a “Metato”? The Case Study of Chestnut Flour Obtained by a Traditional Drying Method: Chemical, Aromatic, and Sensory Properties.

Sofia Panzani ¹

Francesca Venturi ¹

Alessandro Bianchi ¹

Pierina Dìaz Guerrero ¹

Ylenia Pieracci ¹

Guido Flamini ²

Giuseppe Ferroni ¹

Isabella Taglieri ¹

Chiara Sanmartin ¹

1. Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy

2. Department of Pharmacy, University of Pisa, Via Bonanno Pisano 12, 56126 Pisa, Italy

Abstract

Keywords

Castanea sativa Mill.

gluten-free flour

volatile organic compound

bioactive compounds

sensory analysis

optimizing process