- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
The use of dates in non-traditional food products and their by-products for nutritional supplements has been practiced for centuries in many regions across the globe. Unlike many traditional foods, there has been an influx of new technology and processes in the applications of date fruits, many of which have received sparse coverage in the literature. Date Fruits and By-Products Processing covers off of the latest advances in date-fruits and their byproducts and also opens the door for future research in this field, including the use of non-thermal processing and shelf life extension. This research is especially important due to increasing volumes in date production and increasing consumer and industry awareness of the health benefits of date fruits.
In Date Fruits and By-Products Processing Volume 1 researchers will find extensive coverage of the nutritional and chemical composition of dates, non-conventional and innovative date processing technology, including all the latest advances that are revolutionizing these age-old processes, value-added date fruit products, and non-traditional processing and applications. The colorful and interesting worldwide history of dates is outlined, including consumption trends and the evolution of health benefit awareness. Innovative new technologies, including non-thermal and high-pressure processing, pulsed electric field, ultraviolet, X-ray, and cold plasma processing, are examined. All of the major value-added products produced from dates are covered, including ice cream, nutrition bars, functional foods, dietary supplements, and dairy and bakery products. Of major value to researchers are chapters on sugar and polysaccharides extraction, phenolic compounds, and the conversion of dates into fermentation medium.
With the long history of date fruit use in traditional foods, plus recent advances in processing technology and health benefits awareness, date fruits are long overdue for extensive research work. With this book, researchers have everything they need to fully understand the history and future of date fruit products and their processing.
Contents
Part 1 Nutritional and Chemical Composition of Dates.- Chapter 1. Global History of Dates.- Chapter 2. Chemical and Nutritional Composition of Dates.- Chapter 3. Health and Functional Benefits of Dates.- Part II. Non-Conventional and Innovative Date Processing Technology. Chapter 4. High Pressure Processing of Dates.- Chapter 5. Date Processing by Pulse Electric Field.- Chapter 6. Ultraviolet Processing of Date.- Chapter 7. Date Processing Using X-ray Technology.- Chapter 8. Cold Plasma Processing of Dates.- Part III. Value-added and Innovative Date Food Products.- Chapter 9. Development and Application of Dates for Nutrition Bars for Athletes.- Chapter 10. Probiotic Date Functional Food Product.- Chapter 11. Valorisation of Dates as Dietary Supplements for Human Health.- Chapter 12. Dates as Dairy Food Ingredients.- Chapter 13. Development of Novel Bakery Date Products.- Part IV. Non-Traditional Date Processing and Applications.- Chapter 14. Solvent, Enzymatic and Ultrasonic Extraction of Date Phenolic Compounds.- Chapter 15. Extraction of Bioactive Compounds for Nutraceutical Potential.- Chapter 16. Potential Extraction Techniques For The Extraction of Phenolic Compounds From Dates.
