Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment

Author： Al-Hooti S.N.   Sidhu J.S.   Al-Saqer J.M.   Al-Othman A.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.79, Iss.2, 2002-11, pp. : 215-220

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The effect of pectinase enzyme on some quality attributes of a Nigerian mango juice

By Adelakun O.E.   Metcalfe D.   Tshabalala P.   Stafford B.   Oni B.  

Nutrition & Food Science, Vol. 43, Iss. 4, 2013-07 ,pp. : 374-383

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

The chemical composition of 80 pure maple syrup samples produced in North America

By Stuckel J.G.   Low N.H.  

Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 373-379

Elsevier

Access to resources Recommend Favorite

Chemical composition of date varieties as influenced by the stage of ripening

By Ahmed I.A.   Ahmed A.W.K.   Robinson R.K.  

Food Chemistry, Vol. 54, Iss. 3, 1995-01 ,pp. : 305-309

Elsevier

Access to resources Recommend Favorite

Date seeds: chemical composition and characteristic profiles of the lipid fraction

By Besbes S.   Blecker C.   Deroanne C.   Drira N.-E.   Attia H.  

Food Chemistry, Vol. 84, Iss. 4, 2004-03 ,pp. : 577-584

Elsevier

Access to resources Recommend Favorite

Chromatographic separation of fructose from date syrup

By Eid Salah M. Al  

International Journal of Food Sciences and Nutrition, Vol. 57, Iss. 1-2, 2006-02 ,pp. : 83-96

Informa Healthcare

Access to resources Recommend Favorite