Effect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps
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- 作者：Ines Makhlouf-Gafsia ; ; Samia Bakloutib ; Abir Moknia ; Sabine Danthinec ; Hamadi Attiaa ; Christophe Bleckerc ; Souhail Besbesa ; c ; besbes_souhail@yahoo.fr" class="auth_mail" title="E-mail the corresponding author ; Manel Masmoudia
- 关键词：Sulphuric acid (PubChem CID ; 1118) ; Boric acid (PubChem CID ; 7628) ; 3 5 dinitrosalicylic acid (PubChem CID ; 3663247) ; Galacturonic acid (PubChem CID ; 439215) ; Phenol (PubChem CID ; 996) ; Zinc acetate (PubChem CID ; 11192)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 July 2016
- 年：2016
- 卷：203
- 期：Complete
- 页码：175-182
- 全文大小：1250 K
文摘
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Syrups were prepared using vacuum concentration of date palm sap at 60 °C.
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Ultrafiltration affects physico-chemical, rheological and thermal properties.
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The microstructure of sap syrups is also affected by ultrafiltration process.
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Syrups stability is provided by evaluating area between heating and cooling curves.