Effect of different thermal treatments and freezing on the antioxidant constituents and activity of two Bahraini date cultivars (Phoenix dactylifera L.)-Reference-Cited by-同舟云学术

Effect of different thermal treatments and freezing on the antioxidant constituents and activity of two Bahraini date cultivars (Phoenix dactylifera L.)

Published:2012-02-09 Issue:4 Volume:47 Page:783-792
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Allaith Abdulameer A.,Ahmed Safa H.,Jafer Fatima

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02908.x/fullpdf

Reference55 articles.

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3. Compositional and sensory characteristics of three native sun-dried date (Phoenix dactvlifera L.) varieties grown in Oman;Al-Farsi;Journal of Agricultural and Food Chemistry,2005b

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

5. Antioxidant activity of Bahraini date palm (Phoenix dactvlifera L.) fruit of various cultivars;Allaith;International Journal of Food Science & Technology,2008

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