Description

Book Synopsis

Part 1 Nutritional and Chemical Composition of Dates.- Chapter 1. Global History of Dates.- Chapter 2. Chemical and Nutritional Composition of Dates.- Chapter 3. Health and Functional Benefits of Dates.- Part II. Non-Conventional and Innovative Date Processing Technology. Chapter 4. High Pressure Processing of Dates.- Chapter 5. Date Processing by Pulse Electric Field.- Chapter 6. Ultraviolet Processing of Date.- Chapter 7.  Date Processing Using X-ray Technology.- Chapter 8. Cold Plasma Processing of Dates.- Part III. Value-added and Innovative Date Food Products.- Chapter 9. Development and Application of Dates for Nutrition Bars for Athletes.- Chapter 10. Probiotic Date Functional Food Product.- Chapter 11. Valorisation of Dates as Dietary Supplements for Human Health.- Chapter 12. Dates as Dairy Food Ingredients.- Chapter 13. Development of Novel Bakery Date Products.- Part IV. Non-Traditional Date Processing and Applications.- Chapter 14. Solvent, Enzymatic and Ultrasonic Extraction of Date Phenolic Compounds.-  Chapter 15. Extraction of Bioactive Compounds for Nutraceutical Potential.- Chapter 16. Potential Extraction Techniques For The Extraction of Phenolic Compounds From Dates.

Date Fruits and ByProducts Processing Volume 1

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    A Hardback by Salam A. Ibrahim

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      Publisher: Springer
      Publication Date: 30/11/2025
      ISBN13: 9783032052834, 978-3032052834
      ISBN10:
      Also in:
      Food and beverage technology

      Description

      Book Synopsis

      Part 1 Nutritional and Chemical Composition of Dates.- Chapter 1. Global History of Dates.- Chapter 2. Chemical and Nutritional Composition of Dates.- Chapter 3. Health and Functional Benefits of Dates.- Part II. Non-Conventional and Innovative Date Processing Technology. Chapter 4. High Pressure Processing of Dates.- Chapter 5. Date Processing by Pulse Electric Field.- Chapter 6. Ultraviolet Processing of Date.- Chapter 7.  Date Processing Using X-ray Technology.- Chapter 8. Cold Plasma Processing of Dates.- Part III. Value-added and Innovative Date Food Products.- Chapter 9. Development and Application of Dates for Nutrition Bars for Athletes.- Chapter 10. Probiotic Date Functional Food Product.- Chapter 11. Valorisation of Dates as Dietary Supplements for Human Health.- Chapter 12. Dates as Dairy Food Ingredients.- Chapter 13. Development of Novel Bakery Date Products.- Part IV. Non-Traditional Date Processing and Applications.- Chapter 14. Solvent, Enzymatic and Ultrasonic Extraction of Date Phenolic Compounds.-  Chapter 15. Extraction of Bioactive Compounds for Nutraceutical Potential.- Chapter 16. Potential Extraction Techniques For The Extraction of Phenolic Compounds From Dates.

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