Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use

Food Chemistry

Volumn 154, Issue , 2014, Pages 269-275

  Martín Sánchez, Ana María ^a,c   Cherif, Sarra ^a,b   Vilella Esplá, José ^a   Ben Abda, Jamel ^b   Kuri, Víctor ^c   Pérez Álvarez, José Ángel ^a   Sayas Barberá, Estrella ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b Agronomic Superior Research and Teaching Institute Tunisia   (Tunisia)

^c UNIVERSITY OF PLYMOUTH   (United Kingdom)

Author keywords

Blanching; Co products; Date palm; Intermediate food products; Technological properties

Indexed keywords

BLANCHING; FRUITS; INDUSTRIAL APPLICATIONS; SUGARS;

CO-PRODUCTS; DATE PALM; MATURITY STAGES; NOVEL INTERMEDIATES; PHENOLIC CONTENT; RIPENING STAGES; TECHNOLOGICAL CHARACTERISTICS; TECHNOLOGICAL PROPERTIES;

FOOD PRODUCTS;

CARBOHYDRATE; CARBOXYLIC ACID; FRUCTOSE; GLUCOSE; MALIC ACID; PHENOL DERIVATIVE; POTASSIUM; SUGAR;

ARTICLE; DATE (FRUIT); DIETARY FIBER; FOOD; FOOD INDUSTRY; FRUIT; MATURITY; NONHUMAN; PHYSICAL CHEMISTRY; PLANT PRODUCT;

BLANCHING; CO-PRODUCTS; DATE PALM; INTERMEDIATE FOOD PRODUCTS; TECHNOLOGICAL PROPERTIES;

ARECACEAE; CARBOHYDRATES; DIETARY FIBER; FOOD HANDLING; FRUIT; MINERALS; NUTRITIVE VALUE; PHENOLS; SPAIN;

EID: 84893516948     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.042     Document Type: Article

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