Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates

Food Chemistry

Volumn 125, Issue 4, 2011, Pages 1194-1201

  Borchani, Chema ^a   Besbes, Souhail ^a   Masmoudi, Manel ^a   Blecker, Christophe ^b   Paquot, Michel ^b   Attia, Hamadi ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Antioxidant activity; Date fibre concentrate; Drying methods; Physico chemical properties; Polyphenols

Indexed keywords

ANTIOXIDANT ACTIVITIES; DATE FIBRE CONCENTRATE; DRYING METHODS; PHYSICOCHEMICAL PROPERTY; POLYPHENOLS;

CHEMICAL PROPERTIES; CURING; FIBERS; FOOD PRODUCTS; PHENOLS; PLANTS (BOTANY);

DRYING;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; DATE FIBRE CONCENTRATE; POLYMER; POLYPHENOL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOMASS PRODUCTION; BULK DENSITY; CULTIVAR; DESICCATION; DIETARY FIBER; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; FREEZE DRYING; OIL HOLDING; OVEN DRYING; PHYSICAL CHEMISTRY; SUN DRYING; VISCOSITY; WATER HOLDING;

EID: 78649319270     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.030     Document Type: Article

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