Revue: | Brazilian archives of biology and technology |
Base de datos: | PERIÓDICA |
Número de sistema: | 000388233 |
ISSN: | 1516-8913 |
Autores: | Tang, Zhen-Xing1 Shi, Lu-E2 Aleid, Salah Mohammed3 |
Instituciones: | 1Anqing Vocational and Technical College, Department of Food Science, Anqing, Anhui. China 2Hangzhou Normal University, College of Life and Environmental Sciences, Hangzhou, Zhejiang. China 3King Faisal University, Date Palm Research Center, Al-Hassa. Arabia Saudita |
Año: | 2014 |
Periodo: | Sep-Oct |
Volumen: | 57 |
Número: | 5 |
Paginación: | 706-713 |
País: | Brasil |
Idioma: | Inglés |
Tipo de documento: | Nota breve o noticia |
Enfoque: | Experimental |
Resumen en inglés | Date is the most popular fruit in middle-east countries. However, the date production process is accompanied by a substantial increase of loss during picking, storage, commercialization and conditioning process. Date and their byproducts have many essential elements for the growth of microorganisms. Thus, they can be converted into value-added compounds through biotechnology. In this paper, date and their processing byproducts used as substrates for producing value-added products such as organic acids, exopolysaccharide, antibiotics, date flavored probiotic fermented dairy, bakery yeast, etc, were reviewed |
Disciplinas: | Química |
Palabras clave: | Fermentaciones, Química de alimentos, Biotecnología, Dátil, Subproductos, Procesamiento, Acidos orgánicos, Exopolisacáridos, Antibióticos |
Keyword: | Chemistry, Fermentation, Food chemistry, Biotechnology, Fermentations, Date, Byproducts, Processing, Organic acids, Exopolysaccharides, Antibiotics |
Texte intégral: | Texto completo (Ver HTML) |