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Food Reviews International Volume 38, 2022 - Issue 4
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Review

Dates (Phoenix Dactylifera) and Date Vinegar: Preventive Role against Various Diseases and Related in Vivo Mechanisms

Zeshan Alia College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China;b University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China
,
Jianke Lia College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China;b University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, ChinaCorrespondence[email protected]
,
Yuhuan Zhanga College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, China;b University Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, Shaanxi Normal University, Xi’an, China
,
Naureen Naeemc Department of Home Economics, Lahore Garrison University, Lahore, Pakistan
,
Shoaib Younasd School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
&
Farah Javeede Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences Lahore, Pakistan
Pages 480-507 | Published online: 02 Mar 2020

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Read on this site (2)

Fangzhou Wang, Yaru Song, Sriram K. Vidyarthi & Rentang Zhang. (2022) Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process. International Journal of Food Properties 25:1, pages 288-304.
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Mohammad Alrosan, Thuan-Chew Tan, Wee Yin Koh, Azhar Mat Easa, Sana Gammoh & Muhammad H. Alu’datt. (2022) Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Articles from other publishers (3)

Nasim Khorshidian, Mojtaba Yousefi & Kianoush Khosravi-Darani. (2022) Valorization of date waste using microbial fermentations. Biomass Conversion and Biorefinery.
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Elsa Cantadori, Marcello Brugnoli, Marina Centola, Erik Uffredi, Andrea Colonello & Maria Gullo. (2022) Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages. Foods 11:13, pages 1972.
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Ana Paula Guedes Pinheiro, Augusto Bücker, Ana Cláudia Cortez, John Edward Hallsworth, João Vicente Braga de Souza & Érica Simplício de Souza. (2021) Vinegar production from <i>Theobroma grandiflorum</i> SCHUM (cupuassu). AIMS Bioengineering 8:4, pages 257-266.
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