Influence of Oven-Drying Temperature on Physicochemical and Functional Properties of Date Fibre Concentrates

Agri-food by-products rich in dietary fibres may be used as feeds and health foods. Owing to its high fibre content, date flesh could be useful in human nutrition. It is interesting to study the influence of oven-drying temperatures of date fibre concentrates (DFC) on their physicochemical and funct...

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Veröffentlicht in:	Food and bioprocess technology 2012-07, Vol.5 (5), p.1541-1551
Hauptverfasser:	Borchani, Chema, Besbes, Souhail, Masmoudi, Manel, Bouaziz, Mohamed Ali, Blecker, Christophe, Attia, Hamadi
Format:	Artikel
Sprache:	eng
Schlagworte:	Agribusiness Agricultural production Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Cultivars Dietary fiber Drying Drying oils Drying ovens Fibers Food Food Science Human nutrition Lipids Low temperature Natural & organic foods Nutrition Original Paper Physicochemical properties Properties (attributes) Protein composition Temperature Water activity
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