Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product-Reference-Cited by-同舟云学术

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Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product

Published:2011-08 Issue:7 Volume:44 Page:2401-2407
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sánchez-Zapata Elena,Fernández-López Juana,Peñaranda Mariola,Fuentes-Zaragoza Evangélica,Sendra Esther,Sayas Estrella,Pérez-Alvarez José A.

Funder

Spanish Agency for International Cooperation (AECID)

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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

2. Functional and sensory effects of fibre-rich ingredients on breakfast fresh sausages manufacture;Alesón-Carbonell;Food Science and Technology International,2005

3. Compositional and functional characteristics of dates, syrups and their by-products;Al-Farsi;Food Chemistry,2007

4. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties growth in Oman;Al-Farsi;Journal of Agriculture and Food Chemistry,2005

5. Dietary fibre content of dates from 13 varieties of date palm Phoenix dactylifera L;Al-Shahib;International Journal of Food and Science Technology,2002

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