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Characterization of novel intermediate food products from Spanish date palm (Phoenix dactylifera L., cv. Confitera) co-products for industrial use
ArticleAbstract: The nutritive, physicochemical and technological characteristics of several intermediate food producPalabras claves:Blanching, Co-products, Date palm, Intermediate food products, Technological propertiesAutores:Ben-Abda J., Cherif S., José Vilella-Esplá, Kuri V., Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E.Fuentes:scopusInfluence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system
ArticleAbstract: Date palm co-products are a source of bioactive compounds that could be used as a new ingbkp_redientPalabras claves:Date palm co-products, Dry-cured sausage, Lipid oxidation, Paprika added, physicochemical parameters, RipeningAutores:Ben-Abda J., Ciro-Gómez G.L., J. Ben-Abda, J. Vilella Espla, José Vilella-Esplá, Martín-Sánchez A.M., Pérez-álvarez J.Á., Sayas-Barberá E.Fuentes:rraaescopus