Nutritional, mineral and organic acid composition of syrups produced from six Moroccan date fruit (Phoenix dactylifera L.) varieties

Author:

Bouhlali Eimad dine Tariq,Derouich Mgal,Meziani Reda,Bourkhis Boucha,Filali-Zegzouti Younes,Alem Chakib

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Date syrup: effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties;Abbès;LWT - Food Sci. Technol.,2011

2. Hydroxymethylfurfuraldehyde and amylase contents in Australian honey;Ajlouni;Food Chem.,2010

3. Physicochemical and microbiological characteristics of dates syrup (Dibs) samples from Hodaidah regions - Yemen;Al Askari;J. Sci. Eng. Res.,2016

4. Nutritional and functional properties of dates: a review;Al-Farsi;Crit. Rev. Food Sci. Nutr.,2008

5. Compositional and sensory characteristics of three native sun-dried date (Phoenix dactylifera L.) varieties grown in Oman;Al-Farsi;J. Agric. Food Chem.,2005

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