Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates

Author:

Borchani Chema,Besbes Souhail,Masmoudi Manel,Blecker Christophe,Paquot Michel,Attia Hamadi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Functional properties of dietary fibre prepared from defatted rice bran;Abdul-Hamid;Food Chemistry,2000

2. AOAC (1992). Official methods of analyses (Method NO. 991.43). Association of Official Analytical Chemists: Washington, DC.

3. Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam;Besbes;Food Chemistry,2009

4. Use of a free radical method to evaluate the antioxidant activity;Brand-Williams;LWT-Food Science and Technology,1995

5. Non enzymatic browning in a complex food according to time, water activity, pH and temperature: Correlations;Clotet;Industries Alimentaires et Agricoles,1994

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