Physico-chemical properties and amino acid profiles of sap from Tunisian date palm

Autor: Ines Makhlouf-Gafsi, Abir Mokni-Ghribi, Brahim Bchir, Hamadi Attia, Christophe Blecker, Souhail Besbes

Publikováno v: Scientia Agricola, Vol 73, Iss 1, Pp 85-90 (2016)

ABSTRACT Date palm sap (Phoenix dactylifera L.), also known as “legmi”, is a fresh juice extracted from date palm trees. The present study aimed to elucidate the effects of collection time (at the beginning of the tapping period and after seven d

Externí odkaz: https://doaj.org/article/cd84d5d53a264177b27bc3721329e8b9

Cynara cardunculus as a potential source of milk coagulating protease: Effects on physical properties of cow's milk

Autor: Abir Mokni Ghribi, Ines Makhlouf Gafsi, Christophe Blecker, Hamadi Attia, Mohamed Ali Bouaziz, Souhail Besbes

Publikováno v: Food Science & Nutrition. 10:3855-3864

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a906257e9df5c9f20a5daa5a811b5787
https://doi.org/10.1002/fsn3.2981

Physico-chemical properties and amino acid profiles of sap from Tunisian date palm

Autor: Christophe Blecker, Souhail Besbes, Abir Mokni-Ghribi, Ines Makhlouf-Gafsi, Brahim Bchir, Hamadi Attia

Publikováno v: Scientia Agricola v.73 n.1 2016
Scientia Agrícola
Universidade de São Paulo (USP)
instacron:USP
Scientia Agricola, Vol 73, Iss 1, Pp 85-90 (2016)
Scientia Agricola, Volume: 73, Issue: 1, Pages: 85-90, Published: FEB 2016

Date palm sap (Phoenix dactylifera L.), also known as “legmi”, is a fresh juice extracted from date palm trees. The present study aimed to elucidate the effects of collection time (at the beginning of the tapping period and after seven days of co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::846b080e2f8adfec5e1b1dc5ed1069f1
https://doi.org/10.1590/0103-9016-2015-0041

Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.)

Autor: Abir Mokni, Riadh Ben Mansour, Assad Sila, Souhail Besbes, Ines Makhlouf-Gafsi, Hamadi Attia, Christophe Blecker, Ali Bougatef, Fatma Krichen

Publikováno v: Food chemistry. 256

The effect of ultrafiltration process and temperature concentration on MRPs content and antioxidant, antimicrobial and cytotoxic properties of date palm sap syrups were investigated. MRPs were analyzed by HPLC. Antioxidant activity was evaluated by r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::828191d319a080a7a85685740a45004f
https://pubmed.ncbi.nlm.nih.gov/29606465

Effect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps

Autor: Souhail Besbes, Hamadi Attia, Samia Baklouti, Christophe Blecker, Manel Masmoudi, Sabine Danthine, Ines Makhlouf-Gafsi, Abir Mokni

Publikováno v: Food chemistry. 203

This study investigates the effect of the ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of syrups from male and female date palm sap. All the studied syrups switched from pseudoplastic rheological beha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7bb69e540d73bdc159acb9134d47453
https://pubmed.ncbi.nlm.nih.gov/26948603