Compositional and functional characteristics of dates, syrups, and their by-products
- Author
- AL-FARSI, Mohamed1 ; ALASALVAR, Cesarettin2 ; AL-ABID, Mohammed1 ; AL-SHOAILY, Khalid1 ; AL-AMRY, Mansorah1 ; AL-RAWAHY, Fawziah1
[1] Plant Research Centre, Ministry of Agriculture and Fisheries, P.O. Box 292, P.C. 132, Al-Khoud, Muscat, Oman
[2] TÜBITAK Marmara Research Centre, Food Institute, P.O. Box 21, 41470 Gebze/Kocaeli, Turkey - Source
Food chemistry. 2007, Vol 104, Num 3, pp 943-947, 5 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Date Dietary fibre Press cake Seed Syrup Total antioxidant activity Total phenolics
- Keyword (fr)
- Antioxydant Graine Gâteau Phénols Sirop Sous produit
- Keyword (en)
- Antioxidant Seeds Cake Phenols Syrup By product
- Keyword (es)
- Antioxidante Semillas Pastel Fenoles Jarabe Subproducto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18824960
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2006.12.051 
https://dx.doi.org/10.1016/j.foodchem.2006.12.051
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