Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date ( Phoenix dactylifera L.) seed-Reference-Cited by-同舟云学术

Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date ( Phoenix dactylifera L.) seed

Published:2020-05-03 Issue:7 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Babiker Elfadil E.¹^ORCID,Atasoy Gülsüm²,Özcan Mehmet Musa²^ORCID,Juhaimi Fahad Al¹^ORCID,Ghafoor Kashif¹^ORCID,Ahmed Isam A. Mohamed¹^ORCID,Almusallam Ibrahim A.¹

Affiliation:

1. Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

2. Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14495

Reference39 articles.

1. Phytochemical, minerals and free radical scavenging profiles of Phoenix dactilyfera L. seed extract

2. Phytochemical compositions and antioxidant capacity of three date ( Phoenix dactylifera L.) seeds varieties grown in the South East Morocco

3. Comparison of Antioxidant Activity, Anthocyanins, Carotenoids, and Phenolics of Three Native Fresh and Sun-Dried Date (Phoenix dactylifera L.) Varieties Grown in Oman

4. Optimization of phenolics and dietary fibre extraction from date seeds

5. Quantification of phenolic compounds, evaluation of physicochemical properties and antioxidant activity of four date (Phoenix dactylifera L.) varieties of Oman

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