Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam

Food Chemistry

Volumn 112, Issue 2, 2009, Pages 406-411

  Besbes, Souhail ^a   Drira, Lobna ^a   Blecker, Christophe ^b   Deroanne, Claude ^b   Attia, Hamadi ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Adding value; Chemical composition; Dates; Functional characteristics; Jam; Sensory quality

Indexed keywords

ARTICLE; CHEMICAL COMPOSITION; DATE (FRUIT); FOOD; FOOD INDUSTRY; FOOD PROCESSING; NONHUMAN; PALM TREE; PHYSICAL CAPACITY; PLANT; QUALITY CONTROL; SENSORY ANALYSIS; STATISTICAL SIGNIFICANCE; WATER RETENTION;

CYDONIA OBLONGA; PHOENIX DACTYLIFERA;

EID: 47949129879     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.093     Document Type: Article

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