Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts

Food Chemistry

Volumn 188, Issue , 2015, Pages 8-15

  Jridi, Mourad ^a   Souissi, Nabil ^b   Salem, Marwa Ben ^a   Ayadi, M A ^a   Nasri, Moncef ^a   Azabou, Samia ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSTITUT NATIONAL DES SCIENCES ET TECHNOLOGIES DE LA MER   (Tunisia)

Author keywords

Antioxidant properties; Dairy dessert; Flavor; Syrup and powder date; Texture

Indexed keywords

FLAVORS; TEXTURES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DAIRY DESSERTS; DIFFERENT PROPORTIONS; NATURAL INGREDIENTS; NUTRITIONAL PROPERTIES; PHYSICO-CHEMICAL COMPOSITION; SYRUP AND POWDER DATE;

ANTIOXIDANTS;

PHENOL DERIVATIVE; ANTIOXIDANT; FLAVORING AGENT; SWEETENING AGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; DAIRY PRODUCT; DATE (FRUIT); DRY WEIGHT; LASER DIFFRACTION; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; POWDER; SENSORY EVALUATION; SYRUP; TUNISIAN; VISCOSITY; WATER LOSS; ANALYSIS; CHEMISTRY; PHOENIX (PLANT);

PHOENIX DACTYLIFERA;

ANTIOXIDANTS; DAIRY PRODUCTS; FLAVORING AGENTS; PHOENICEAE; SWEETENING AGENTS;

EID: 84929501130     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.107     Document Type: Article

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