Evaluation of sensory and texture profile analysis properties of stored Khalal Barhi dates nondestructively using Vis/NIR spectroscopy
Author:
Affiliation:
1. Chair of Dates Industry and TechnologyKing Saud University Riyadh Saudi Arabia
2. Department of Agricultural Engineering, College of Food and Agriculture SciencesKing Saud University Riyadh Saudi Arabia
Funder
King Saud University
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13215
Reference26 articles.
1. Non-destructive method to predict Barhi dates quality at different stages of maturity utilising near-infrared (NIR) spectroscopy
2. Freezing of fresh Barhi dates for quality preservation during frozen storage
3. Effects of calcium chloride and salicylic acid postharvest treatments on the quality of Khalal Barhi dates at different ripening levels during cold storage
4. A review of the chemistry and pharmacology of the date fruits (Phoenix dactylifera L.)
5. Barreveld W.H.(1993).Date palm products. FAO Agricultural Services Bulletin No. 101. Rome.
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