Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics-Reference-Cited by-同舟云学术

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Published:2020-02-24 Issue:5 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Djaoud Kahina¹^ORCID,Boulekbache‐Makhlouf Lila¹^ORCID,Yahia Massinissa²,Mansouri Hafid³,Mansouri Nassima³,Madani Khodir¹⁴,Romero Alberto⁵^ORCID

Affiliation:

1. Laboratoire de Biomathématique, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algérie

2. Laboratory of Pharmacology University of Naples Federico II Naples Italy

3. Laboratoire de contrôle de qualité et de conformité (QualiLab) Bejaia Algerie

4. Centre de recherche en technologie agro‐alimentaire Bejaia Algerie

5. Department of Chemical Engineering Universidad de Sevilla Sevilla Spain

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14414

Reference61 articles.

1. Effect of processing conditions on phenolic compounds and antioxidant properties of date syrup

2. Effect of total or partial substitution of cacao and sucrose by date powders variety H’lowa on the some quality of dairy creamed dessert;Ahmed H.;Journal of Applied Environmental and Biological Sciences,2016

3. Antifibrotic and tumor microenvironment modulating effect of date palm fruit (Phoenix dactylifera L.) extracts in pancreatic cancer

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

5. Compositional and Sensory Characteristics of Three Native Sun-Dried Date (Phoenix dactylifera L.) Varieties Grown in Oman

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