Najafi, 2011 - Google Patents
Date seeds: a novel and inexpensive source of dietary fiberNajafi, 2011
View PDF- Document ID
- 1821665562788582968
- Author
- Najafi M
- Publication year
- Publication venue
- International conference on food engineering and biotechnology
External Links
Snippet
The date palm (phoenix dactylifera) is the major fruit tree in the Persian Gulf region including south, southeast and eastern parts of Iran. Date fruit seeds (pits) comprise 6-12% of total weight in Tamr stage (completely ripe date fruit), depending on variety and quality grade …
- 235000013325 dietary fiber 0 title description 47
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Najafi | Date seeds: a novel and inexpensive source of dietary fiber | |
| Bandyopadhyay et al. | Fortification of mango peel and kernel powder in cookies formulation | |
| JP6539792B1 (en) | Liquid or semi-solid emulsified seasoning, method for producing the same, method for improving flavor | |
| Khalid et al. | Nutritional assessment of ajwa date flesh and pits in comparison to local varieties. | |
| Akubor et al. | Proximate composition and some functional properties of flour from the kernel of African star apple (Chrysophyllual albidum). | |
| Baddi et al. | Mango peel: A potential source of natural bioactive phyto-nutrients in functional food | |
| Munir et al. | Nutritional assessment of basil seed and its utilization in development of value added beverage | |
| Choupina | Nutritional and health potential of European chestnut | |
| Maurya et al. | Waste product of fruits and vegetables processing as a source of dietary fibre: A review | |
| Alshehry | [Retracted] Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry | |
| Borycka | Tomato fibre as potential functional food ingredients | |
| Singh | Development of fiber enriched bakery products by incorporating fruit pulp waste powder and their acceptability evaluation | |
| Kusumasari et al. | Potential use of food waste in food processing to add nutritional value | |
| Premakumari et al. | Development and acceptability of fibre enriched ready mixes | |
| Ayo et al. | Effect of added Bambara groundnut on the quality of acha-date palm based biscuit | |
| Akubor | CHEMICAL COMPOSITION, PHYSICAL AND SENSORY ROPERTIESOF BISCUITS SUPPLEMENTED WITH CASHEW POMACE FLOUR | |
| Rosli et al. | The potential of Zea mays ears and it extracts as an alternative food nutritive ingredients | |
| Al-Janabi et al. | Study of the functional, physical and sensory properties of wheat flour, orange peel powder and manufactured biscuits | |
| Kumalasari et al. | Coconut oil production with various roasting temperatures and dried grated coconut as a by-product | |
| JP7217568B2 (en) | Puffed food composition containing legumes and/or cereals and method for producing the same | |
| JP6829921B1 (en) | Puffed food composition containing edible plants and method for producing the same | |
| Ojo et al. | Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling | |
| Arief et al. | Diversify the processing of chayote (Sechium edule) into dodol to increase its added value | |
| Pop et al. | Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste. Sustainability 2021, 13, 7219 | |
| Konan et al. | Influence of maturity stage and cultivar on the proximate, mineral and amino-acid composition of Cocos nucifera L. Kernel from Côte d’Ivoire coconut germplasm |