Physicochemical Characteristics of Date Sap “Lagmi” from Deglet Nour Palm (Phoenix Dactylifera L.)

REFERENCES

• Food and Agriculture Organization of the United Nations . 2006 . Rome : Agro-statistics Database FAOSTAT .
   Google Scholar
• Mzali , M.T. , Lasram , M. and Rhouma , A. 2002 . “ Le palmier dattier (Phoenix dactylifera L.) ” . In L'arboriculture fruitière en Tunisie , 201 – 229 . Tunis : ORBIS impression .
   Google Scholar
• Barreveld , W.H. 1993 . Date palms products.FAO 101 Rome, Italy
   Google Scholar
• Al- Farsi , M.A. 2003 . Clarification of date juice . International Journal of Food Science and Technology , 38 : 241 – 245 .
   Web of Science ®Google Scholar
• Besbes , S. , Blecker , C. , Deroanne , C. , Lognay , G. , Drida , N.E. and Attia , H. 2005 . Heating effects on some quality characteristics of date seed oil . Food Chemistry , 91 : 469 – 476 .
   Web of Science ®Google Scholar
• Apriyantono , A. , Aristyani , A. , Nurhayati Lidya , Y. , Budiyanto , S. and Soekarto , S.T. 2002 . Rate of browning reaction during preparation of coconut and palm sugar . International Congress Series , 1245 : 275 – 278 .
   Google Scholar
• Ho , C.W. , Wan Aida , W.M. , Maskat , M.Y. and Osman , H. 2007 . Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar . Food Chemistry , 102 : 1156 – 1162 .
   Web of Science ®Google Scholar
• Atputharajah , J.D. , Widanapathirana , S. and Samarajeewa , U. 1986 . Microbiology and biochemistry of natural fermentation of coconut palm sap . Food Microbiology , 3 : 273 – 280 .
   Google Scholar
• Shamala , T.R. and Sreekantiah , K.R. 1988 . Microbiological and biochemical studies on traditional Indian palm wine fermentation . Food Microbiology , 5 : 157 – 162 .
   Google Scholar
• Naidu , S.J. and Misra , M.K. 1998 . Production and consumption of wild date palm sap and country liquor in two tribal village ecosystems of eastern ghats of Orissa, India . Bioresource Technology , 63 : 267 – 273 .
   Web of Science ®Google Scholar
• Umerie , S.C. 2000 . Caramel production from saps of African oil palm (Elaeis guineensis) and wine palm (Raphia hookeri) trees . Bioresource Technology , 75 : 167 – 169 .
   Web of Science ®Google Scholar
• AFNO , R. 1999 . Lait et produits laitiers . Détermination de la matière sèche NF V 04-207 , : 137 – 138 .
   Google Scholar
• AOAC . 1990 . “ Association of the Official Analytical Chemists ” . In In Official methods of analysis of the Association of the Official Analytical Chemists , Edited by: Firestone , D. 1298 Arlington : Association of the Official Analytical Chemists Inc .
   Google Scholar
• Barminas , J.T. , James , M.K. and Abubakar , U.M. 1999 . Chemical composition of seeds and oil of Xylopia aethiopica grown in Nigeria . Plant Foods for Human Nutrition , 53 : 193 – 198 .
   PubMed Web of Science ®Google Scholar
• Gutfinger , T. 1981 . Polyphenols in olive virgin oils . Journal of the American oils chemists Society , 58 : 966 – 968 .
   Web of Science ®Google Scholar
• Turkmen , N. , Sari , F. , Poyrazoglu , E.S. and Velioglu , Y.S. 2006 . Effects of prolonged heating on antioxidant activity and colour of honey . Food Chemistry , 95 : 653 – 657 .
   Web of Science ®Google Scholar
• Razafindralambo , H.L.H. 1996 . Contribution à l’étude des propriétés tensioactives des lipopeptides de Bacillus subtilis , 200 Belgique : Ph.D Thesis Faculté Universitaire des Sciences Agronomiques de Gembloux .
   Google Scholar
• Fains , A. , Bertrand , D. , Baniel , A. and Popineau , Y. 1997 . Stability and texture of protein foams: a study by video image analysis . Food hydrocolloids , 11 : 63 – 69 .
   Web of Science ®Google Scholar
• Ritthipairote , T. , Youravong , W. and Wanichapichart , P. 2006 . Flux, rejection and fouling during microfiltration and ultrafiltration of sugar palm sap using a pilot plant scale . Songklanakarin Journal of Science and Technology , 28 : 817 – 828 .
   Google Scholar
• Dalibard , C. 1999 . Overall view on the tradition of tapping palm trees and prospects for animal production, Livestock research for rural development . International Relations Service, Ministry of Agriculture Paris , 11 ( 1 ) : 1 – 42 .
   Google Scholar
• Akochi , K.E. , Alli , I. and Kermasha , S. 1997 . Characterisation of the pyrazines formed during the processing of maple syrup . Journal of Agriculture and Food Chemistry , 45 : 3368 – 3373 .
   Web of Science ®Google Scholar
• Cheikh-Rouhou , S. , Ben Amara , W. , Besbes , S. , Blecker , C. and Attia , H. 2006 . Essai de valorisation d’écarts de triage de dattes: Elaboration et caractérisation d'un extrait concentré de la pulpe . Microbiologie Hygiène Alimentaire , 18 : 3 – 12 .
   Google Scholar
• Besbes , S. , Blecker , C. , Deroanne , C. , Drira , N. E. and Attia , H. 2004 . Date seeds: chemical composition and characteristic profiles of the lipid fraction . Food Chemistry , 84 : 577 – 584 .
   Web of Science ®Google Scholar
• Bolade , M. K. and Bello , S.B. 2006 . Selected physicochemical properties of flour from the root of African fan palm (Borassus aethiopum) . International Journal of Food Properties , 9 : 701 – 713 .
   Web of Science ®Google Scholar
• Regnault , R.C. , Hadidane , R. , Biard , J.F. and Boukef , K. 1978 . High performance liquid and thin-layer chromatographic determination of phenolic acids in palm (Phoenix dactylifera) products . Food Chemistry , 25 : 61 – 71 .
   Google Scholar
• Mansouri , A. , Embarek , G. , Kokkalou , E. and Kefalas , P. 2005 . Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera) . Food Chemistry , 89 : 411 – 420 .
   Web of Science ®Google Scholar
• Quintas , M. , Brandão , T.R.S. , Silva , C.L.M. and Cunha , RL. 2006 . Rheology of supersaturated sucrose solutions . Journal of Food Engineering , 77 : 844 – 852 .
   Web of Science ®Google Scholar
• Van Vliet , T. , Martina , A.H. and Bos , M.A. 2002 . Gelation and interfacial behaviour of vegetable proteins . Current Opinion in Colloid and Interface Science , 7 : 462 – 468 .
   Web of Science ®Google Scholar
• Damodaran , S. 2005 . Protein stabilisation of emulsions and foams . Journal of Food Science , 70 : 54 – 66 .
   Web of Science ®Google Scholar
• Martin , A.H. , Grolle , K. , Bos , M.A. , Stuart , M.A.C. and Van Vliet , T. 2002 . Network forming properties of various proteins adsorbed at the air-water interface in relation to foam stability . Journal of Colloid and Interface Science , 254 : 175 – 183 .
   PubMed Web of Science ®Google Scholar
• Bos , M.A. and Dunnewind , B. 2003 . Foams and surface rheological properties of β-casein, gliadin and glycinin . Colloid and Surfaces B: Biointerfaces , 31 : 95 – 105 .
   Web of Science ®Google Scholar
• Allison , S.D. , Chang , B. , Randolph , T.W. and Carpenter , J.F. 1999 . Hydrogen Bonding between Sugar and Protein Is Responsible for Inhibition of Dehydration-Induced Protein Unfolding . Archives of Biochemistry and Biophysics , 365 : 289 – 298 .
   PubMed Web of Science ®Google Scholar
• Wang , W. 2000 . Lyophilization and development of solid protein pharmaceuticals . International Journal of Pharmaceutics , 203 : 1 – 60 .
   PubMed Web of Science ®Google Scholar
• Makri , E.A. and Doxastakis , G.I. 2007 . Surface tension of Phaselous vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties . Food Chemistry , 101 : 37 – 48 .
   Web of Science ®Google Scholar
• Aroulmoji , V. , Aguié-Béghin , V. , Mathlouthi , M. and Douillard , R. 2004 . Effect of sucrose on the properties of caffeine adsorption layers at the air/solution interface . Journal of Colloid and Interface Science , 276 : 269 – 276 .
   PubMed Web of Science ®Google Scholar
• Permprasert , J. and Devahastin , S. 2005 . Evaluation of the effects of some additives and pH on surface tension of aqueous solutions using a drop-weight method . Journal of Food Engineering , 70 : 219 – 226 .
   Web of Science ®Google Scholar
• Nino , R.M.R. and Patino , R.J.M. 2002 . Effect of the aqueous phase composition on the adsorption of bovine serum albumin to the air-water interface . Industrial and Engineering Chemistry Research , 41 : 1489 – 1495 .
   Web of Science ®Google Scholar
• Antipova , A.S. , Semenova , M.G. and Belyakova , L.E. 1999 . Effect of sucrose on the thermodynamic properties of ovalbumin and sodium caseinate in bulk solution and at air-water interface . Colloid and Surfaces B: Biointerfaces , 12 : 261 – 270 .
   Web of Science ®Google Scholar
• Rouimi , S. , Schorsch , C. , Valentini , C. and Vaslin , S. 2005 . Foam stability and interfacial properties of milk protein–surfactant systems . Food Hydrocolloids , 19 : 467 – 478 .
   Web of Science ®Google Scholar
• Adebowale , K.O. and Lawalb , O.S. 2003 . Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrates . Food Chemistry. , 83 : 237 – 246 .
   Web of Science ®Google Scholar
• Chandi , G. K. and Sogi , D.S. 2007 . Functional properties of rice bran protein concentrates . Journal of Food Engineering , 79 : 592 – 597 .
   Web of Science ®Google Scholar
• Firebaugh , J.D. and Daubert , C.R. 2005 . Emulsifying and Foaming Properties of a Derivatized Whey Protein Ingredient . International Journal of Food Properties , 8 ( 2 ) : 243 – 253 .
   Web of Science ®Google Scholar
• Herceg , Z. , Rezek , A. , Lelas , V. , Kresic´ , G. and Franetovic´ , M. 2006 . Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions . Journal of Food Engineering , 79 : 279 – 286 .
   Web of Science ®Google Scholar