Date (<i>Phoenix dactylifera</i> L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties

Date (<i>Phoenix dactylifera</i> L. cv. Medjool) Seed Flour, a Potential Ingredient for the Food Industry: Effect of Particle Size on Its Chemical, Technological, and Functional Properties

The objective of this work was to evaluate the effect of particle size on the chemical composition, fatty acid and polyphenol profile, physicochemical and techno-functional properties, and antioxidant capacity of flour obtained from date seeds. The date seed flours obtained had a high content of tot...

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Hlavní autoři: Nuria Muñoz-Tebar, Laura Candela-Salvador, José Ángel Pérez-Álvarez, José Manuel Lorenzo, Juana Fernández-López, Manuel Viuda-Martos
Médium: Článek
Jazyk:English
Vydáno: MDPI AG 2024-01-01
Edice:Plants
Témata:
date seed flour
polyphenolic profile
mineral profile
antioxidant activity
particle size
functional properties
On-line přístup:https://www.mdpi.com/2223-7747/13/3/335

Internet

https://www.mdpi.com/2223-7747/13/3/335

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