| Autor: |
Ahmed K. Rashwan, Naymul Karim, Mohammad Rezaul Islam Shishir, Tao Bao, Yang Lu, Wei Chen |
| Jazyk: |
angličtina |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Journal of Functional Foods, Vol 75, Iss , Pp 104205- (2020) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2020.104205 |
| Popis: |
Jujube belongs to the Rhamnaceae family and is a popular fruit worldwide. Jujube has a long history of usage as traditionally healthy food. However, jujube fruits have a short shelf-life and it can be stored for no more than ten days under non-controlled conditions. Thus, the processing of jujube to product is one of the best options for long time storage. This review aims to highlight the nutritional importance of jujube fruit and its potential application for the development of commercial food products. It also addresses the health benefits of jujube-based food products. Moreover, jujube products possess high nutritional and biological value, which can be incorporated into different food formulations to improve product quality. Therefore, jujube fruit can be a promising food ingredient for the development of functional food products to achieve high consumer acceptability and health benefits. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect