Effect of processing conditions on phenolic compounds and antioxidant properties of date syrup

Industrial Crops and Products

Volumn 44, Issue , 2013, Pages 634-642

  Abbès, Fatma ^a   Kchaou, Wissal ^a   Blecker, Christophe ^b   Ongena, Marc ^b   Lognay, Georges ^b   Attia, Hamadi ^a   Besbes, Souhail ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Antioxidant activity; Cellulase; Date syrup; HPLC; Pectinase; Polyphenols

Indexed keywords

ANTIOXIDANT ACTIVITIES; CELLULASE; DATE SYRUP; HPLC; PECTINASES; POLYPHENOLS;

HYDROGEN PEROXIDE; MIXTURES; PIGMENTS;

PHENOLS;

ANTIOXIDANT; CAROTENOID; CHELATING AGENT; ENZYME ACTIVITY; FRUIT; HYDROGEN PEROXIDE; HYDROLYSIS; ORGANIC ACID; PHENOLIC COMPOUND; SPECTROPHOTOMETRY;

EID: 84872499950     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.09.008     Document Type: Article

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