Physicochemical characteristics of date sap lagmi from deglet nour palm (Phoenix Dactylifera L.)

International Journal of Food Properties

Volumn 12, Issue 3, 2009, Pages 659-670

  Ben Thabet, Imene ^a   Besbes, Souhail ^a   Attia, Hamadi ^a   Deroanne, Claude ^b   Francis, Frédéric ^b   Drira, Nour Eddine ^b   Blecker, Christophe ^c  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

^c University of Sfax   (Tunisia)

Author keywords

Antioxidant activity; Deglet Nour; Foam; Phoenix dactylifera L; Sap; Surface tension

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT ACTIVITY; BUBBLING METHOD; COMPOSITION ANALYSIS; DATE PALM; DEGLET NOUR; DROP VOLUME; DRY MATTERS; EQUILIBRIUM SURFACE TENSION; FOAM STABILITY; FOAMING PROPERTIES; FREEZE DRYING METHOD; FUNCTIONAL FOODS; GALLIC ACIDS; HIGH-CONTENT; NUTRITIONAL VALUE; PHOENIX DACTYLIFERA L; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; POLYPHENOLS; SAP; SURFACE ACTIVITIES;

CAPILLARITY; CARBOHYDRATES; FORESTRY; MILITARY ENGINEERING; SUGAR (SUCROSE); SURFACE CHEMISTRY; SURFACE TENSION; SURFACE WAVES; WETTING;

SURFACE PROPERTIES;

PHOENIX DACTYLIFERA;

EID: 70449565450     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910801993528     Document Type: Article

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