Date fruit: chemical composition, nutritional and medicinal values, products
Identifieur interne : 000643 ( Istex/Corpus ); précédent : 000642; suivant : 000644Date fruit: chemical composition, nutritional and medicinal values, products
Auteurs : Zhen-Xing Tang ; Lu-E Shi ; Salah M. AleidSource :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2013-08-15.
Abstract
Date fruit has served as a staple food in the Arab world for centuries. Worldwide production of date fruit has increased almost threefold over the last 40 years, reaching 7.68 million tons in 2010. Date fruit can provide many essential nutrients and potential health benefits to the consumer. Date fruit goes through four ripening stages named kimri, khalal, rutab and tamer. The main chemical components of date fruit include carbohydrates, dietary fibre, enzymes, protein, fat, minerals, vitamins, phenolic acids and carotenoids. The chemical composition of date fruit varies according to ripening stage, cultivar, growing environment, postharvest conditions, etc. The nutritional and medicinal activities of date fruit are related to its chemical composition. Many studies have shown that date fruit has antioxidant, antimutagenic, anti‐inflammatory, gastroprotective, hepatoprotective, nephroprotective, anticancer and immunostimulant activities. Various date fruit‐based products such as date syrup, date paste, date juice and their derived products are available. Date by‐products can be used as raw materials for the production of value‐added products such as organic acids, exopolysaccharides, antibiotics, date‐flavoured probiotic‐fermented dairy produce, bakery yeasts, etc. In this paper the chemical composition and nutritional and medicinal values of date fruit as well as date fruit‐based products are reviewed. © 2013 Society of Chemical Industry
Url:
DOI: 10.1002/jsfa.6154
Links to Exploration step
ISTEX:4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Date fruit: chemical composition, nutritional and medicinal values, products</title><author><name sortKey="Tang, Zhen Ing" sort="Tang, Zhen Ing" uniqKey="Tang Z" first="Zhen-Xing" last="Tang">Zhen-Xing Tang</name><affiliation><mods:affiliation>Department of Food Science, Anqing Vocational and Technical College, 246003, Anqing, Anhui, China</mods:affiliation></affiliation><affiliation><mods:affiliation>Date Palm Research Center, King Faisal University, PO Box 420, 31982, Al‐hasa, Saudi Arabia</mods:affiliation></affiliation></author><author><name sortKey="Shi, Lu" sort="Shi, Lu" uniqKey="Shi L" first="Lu-E" last="Shi">Lu-E Shi</name><affiliation><mods:affiliation>College of Life and Environmental Sciences, Hangzhou Normal University, Zhejiang, 310016, Hangzhou, China</mods:affiliation></affiliation></author><author><name sortKey="Aleid, Salah M" sort="Aleid, Salah M" uniqKey="Aleid S" first="Salah M" last="Aleid">Salah M. Aleid</name><affiliation><mods:affiliation>Date Palm Research Center, King Faisal University, PO Box 420, 31982, Al‐hasa, Saudi Arabia</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1</idno><date when="2013" year="2013">2013</date><idno type="doi">10.1002/jsfa.6154</idno><idno type="url">https://api.istex.fr/document/4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000643</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">000643</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Date fruit: chemical composition, nutritional and medicinal values, products</title><author><name sortKey="Tang, Zhen Ing" sort="Tang, Zhen Ing" uniqKey="Tang Z" first="Zhen-Xing" last="Tang">Zhen-Xing Tang</name><affiliation><mods:affiliation>Department of Food Science, Anqing Vocational and Technical College, 246003, Anqing, Anhui, China</mods:affiliation></affiliation><affiliation><mods:affiliation>Date Palm Research Center, King Faisal University, PO Box 420, 31982, Al‐hasa, Saudi Arabia</mods:affiliation></affiliation></author><author><name sortKey="Shi, Lu" sort="Shi, Lu" uniqKey="Shi L" first="Lu-E" last="Shi">Lu-E Shi</name><affiliation><mods:affiliation>College of Life and Environmental Sciences, Hangzhou Normal University, Zhejiang, 310016, Hangzhou, China</mods:affiliation></affiliation></author><author><name sortKey="Aleid, Salah M" sort="Aleid, Salah M" uniqKey="Aleid S" first="Salah M" last="Aleid">Salah M. Aleid</name><affiliation><mods:affiliation>Date Palm Research Center, King Faisal University, PO Box 420, 31982, Al‐hasa, Saudi Arabia</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of the Science of Food and Agriculture</title><title level="j" type="abbrev">J. Sci. Food Agric.</title><idno type="ISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2013-08-15">2013-08-15</date><biblScope unit="volume">93</biblScope><biblScope unit="issue">10</biblScope><biblScope unit="page" from="2351">2351</biblScope><biblScope unit="page" to="2361">2361</biblScope></imprint><idno type="ISSN">0022-5142</idno></series><idno type="istex">4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1</idno><idno type="DOI">10.1002/jsfa.6154</idno><idno type="ArticleID">JSFA6154</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-5142</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract">Date fruit has served as a staple food in the Arab world for centuries. Worldwide production of date fruit has increased almost threefold over the last 40 years, reaching 7.68 million tons in 2010. Date fruit can provide many essential nutrients and potential health benefits to the consumer. Date fruit goes through four ripening stages named kimri, khalal, rutab and tamer. The main chemical components of date fruit include carbohydrates, dietary fibre, enzymes, protein, fat, minerals, vitamins, phenolic acids and carotenoids. The chemical composition of date fruit varies according to ripening stage, cultivar, growing environment, postharvest conditions, etc. The nutritional and medicinal activities of date fruit are related to its chemical composition. Many studies have shown that date fruit has antioxidant, antimutagenic, anti‐inflammatory, gastroprotective, hepatoprotective, nephroprotective, anticancer and immunostimulant activities. Various date fruit‐based products such as date syrup, date paste, date juice and their derived products are available. Date by‐products can be used as raw materials for the production of value‐added products such as organic acids, exopolysaccharides, antibiotics, date‐flavoured probiotic‐fermented dairy produce, bakery yeasts, etc. In this paper the chemical composition and nutritional and medicinal values of date fruit as well as date fruit‐based products are reviewed. © 2013 Society of Chemical Industry</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Zhen‐Xing Tang</name><affiliations><json:string>Department of Food Science, Anqing Vocational and Technical College, 246003, Anqing, Anhui, China</json:string><json:string>Date Palm Research Center, King Faisal University, PO Box 420, 31982, Al‐hasa, Saudi Arabia</json:string></affiliations></json:item><json:item><name>Lu‐E Shi</name><affiliations><json:string>College of Life and Environmental Sciences, Hangzhou Normal University, Zhejiang, 310016, Hangzhou, China</json:string></affiliations></json:item><json:item><name>Salah M Aleid</name><affiliations><json:string>Date Palm Research Center, King Faisal University, PO Box 420, 31982, Al‐hasa, Saudi Arabia</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>date</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>nutritional values</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>medicinal activities</value></json:item></subject><articleId><json:string>JSFA6154</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>reviewArticle</json:string></originalGenre><abstract>Date fruit has served as a staple food in the Arab world for centuries. Worldwide production of date fruit has increased almost threefold over the last 40 years, reaching 7.68 million tons in 2010. Date fruit can provide many essential nutrients and potential health benefits to the consumer. Date fruit goes through four ripening stages named kimri, khalal, rutab and tamer. The main chemical components of date fruit include carbohydrates, dietary fibre, enzymes, protein, fat, minerals, vitamins, phenolic acids and carotenoids. The chemical composition of date fruit varies according to ripening stage, cultivar, growing environment, postharvest conditions, etc. The nutritional and medicinal activities of date fruit are related to its chemical composition. Many studies have shown that date fruit has antioxidant, antimutagenic, anti‐inflammatory, gastroprotective, hepatoprotective, nephroprotective, anticancer and immunostimulant activities. Various date fruit‐based products such as date syrup, date paste, date juice and their derived products are available. Date by‐products can be used as raw materials for the production of value‐added products such as organic acids, exopolysaccharides, antibiotics, date‐flavoured probiotic‐fermented dairy produce, bakery yeasts, etc. In this paper the chemical composition and nutritional and medicinal values of date fruit as well as date fruit‐based products are reviewed. © 2013 Society of Chemical Industry</abstract><qualityIndicators><score>7.436</score><pdfVersion>1.3</pdfVersion><pdfPageSize>595 x 791 pts</pdfPageSize><refBibsNative>true</refBibsNative><keywordCount>3</keywordCount><abstractCharCount>1461</abstractCharCount><pdfWordCount>9125</pdfWordCount><pdfCharCount>59839</pdfCharCount><pdfPageCount>11</pdfPageCount><abstractWordCount>203</abstractWordCount></qualityIndicators><title>Date fruit: chemical composition, nutritional and medicinal values, products</title><genre><json:string>review-article</json:string></genre><host><volume>93</volume><publisherId><json:string>JSFA</json:string></publisherId><pages><total>11</total><last>2361</last><first>2351</first></pages><issn><json:string>0022-5142</json:string></issn><issue>10</issue><subject><json:item><value>Review</value></json:item></subject><genre><json:string>journal</json:string></genre><language><json:string>unknown</json:string></language><eissn><json:string>1097-0010</json:string></eissn><title>Journal of the Science of Food and Agriculture</title><doi><json:string>10.1002/(ISSN)1097-0010</json:string></doi></host><publicationDate>2013</publicationDate><copyrightDate>2013</copyrightDate><doi><json:string>10.1002/jsfa.6154</json:string></doi><id>4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1</id><score>0.10342136</score><fulltext><json:item><original>true</original><mimetype>application/pdf</mimetype><extension>pdf</extension><uri>https://api.istex.fr/document/4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1/fulltext/pdf</uri></json:item><json:item><original>false</original><mimetype>application/zip</mimetype><extension>zip</extension><uri>https://api.istex.fr/document/4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">Date fruit: chemical composition, nutritional and medicinal values, products</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>John Wiley & Sons, Ltd</publisher><pubPlace>Chichester, UK</pubPlace><availability><p>© 2013 Society of Chemical Industry© 2013 Society of Chemical Industry</p></availability><date>2013-04-15</date></publicationStmt><sourceDesc><biblStruct type="inbook"><analytic><title level="a" type="main" xml:lang="en">Date fruit: chemical composition, nutritional and medicinal values, products</title><author xml:id="author-1"><persName><forename type="first">Zhen‐Xing</forename><surname>Tang</surname></persName><note type="correspondence"><p>Correspondence to: Zhen‐Xing Tang, Department of Food Science, Anqing Vocational and Technical College, 246003, Anqing, Anhui, China and Date Palm Research Center, King Faisal University, PO Box 420, Al‐hasa, 31982, Saudi Arabia. E‐mail:</p></note><affiliation>Department of Food Science, Anqing Vocational and Technical College, 246003, Anqing, Anhui, China</affiliation><affiliation>Date Palm Research Center, King Faisal University, PO Box 420, 31982, Al‐hasa, Saudi Arabia</affiliation></author><author xml:id="author-2"><persName><forename type="first">Lu‐E</forename><surname>Shi</surname></persName><affiliation>College of Life and Environmental Sciences, Hangzhou Normal University, Zhejiang, 310016, Hangzhou, China</affiliation></author><author xml:id="author-3"><persName><forename type="first">Salah M</forename><surname>Aleid</surname></persName><affiliation>Date Palm Research Center, King Faisal University, PO Box 420, 31982, Al‐hasa, Saudi Arabia</affiliation></author></analytic><monogr><title level="j">Journal of the Science of Food and Agriculture</title><title level="j" type="abbrev">J. Sci. Food Agric.</title><idno type="pISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><idno type="DOI">10.1002/(ISSN)1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2013-08-15"></date><biblScope unit="volume">93</biblScope><biblScope unit="issue">10</biblScope><biblScope unit="page" from="2351">2351</biblScope><biblScope unit="page" to="2361">2361</biblScope></imprint></monogr><idno type="istex">4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1</idno><idno type="DOI">10.1002/jsfa.6154</idno><idno type="ArticleID">JSFA6154</idno></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>2013-04-15</date></creation><langUsage><language ident="en">en</language></langUsage><abstract><p>Date fruit has served as a staple food in the Arab world for centuries. Worldwide production of date fruit has increased almost threefold over the last 40 years, reaching 7.68 million tons in 2010. Date fruit can provide many essential nutrients and potential health benefits to the consumer. Date fruit goes through four ripening stages named kimri, khalal, rutab and tamer. The main chemical components of date fruit include carbohydrates, dietary fibre, enzymes, protein, fat, minerals, vitamins, phenolic acids and carotenoids. The chemical composition of date fruit varies according to ripening stage, cultivar, growing environment, postharvest conditions, etc. The nutritional and medicinal activities of date fruit are related to its chemical composition. Many studies have shown that date fruit has antioxidant, antimutagenic, anti‐inflammatory, gastroprotective, hepatoprotective, nephroprotective, anticancer and immunostimulant activities. Various date fruit‐based products such as date syrup, date paste, date juice and their derived products are available. Date by‐products can be used as raw materials for the production of value‐added products such as organic acids, exopolysaccharides, antibiotics, date‐flavoured probiotic‐fermented dairy produce, bakery yeasts, etc. In this paper the chemical composition and nutritional and medicinal values of date fruit as well as date fruit‐based products are reviewed. © 2013 Society of Chemical Industry</p></abstract><textClass><keywords scheme="keyword"><list><head>keywords</head><item><term>date</term></item><item><term>nutritional values</term></item><item><term>medicinal activities</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>Review</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2012-12-22">Received</change><change when="2013-03-28">Registration</change><change when="2013-04-15">Created</change><change when="2013-08-15">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><original>false</original><mimetype>text/plain</mimetype><extension>txt</extension><uri>https://api.istex.fr/document/4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component type="serialArticle" version="2.0" xml:lang="en" xml:id="jsfa6154"><header><publicationMeta level="product"><publisherInfo><publisherName>John Wiley & Sons, Ltd</publisherName><publisherLoc>Chichester, UK</publisherLoc></publisherInfo><doi>10.1002/(ISSN)1097-0010</doi><issn type="print">0022-5142</issn><issn type="electronic">1097-0010</issn><idGroup><id type="product" value="JSFA"></id></idGroup><titleGroup><title type="main" sort="JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE">Journal of the Science of Food and Agriculture</title><title type="short">J. Sci. Food Agric.</title></titleGroup></publicationMeta><publicationMeta level="part" position="100"><doi origin="wiley">10.1002/jsfa.2013.93.issue-10</doi><copyright ownership="thirdParty">© 2013 Society of Chemical Industry</copyright><numberingGroup><numbering type="journalVolume" number="93">93</numbering><numbering type="journalIssue">10</numbering></numberingGroup><coverDate startDate="2013-08-15">15 August 2013</coverDate></publicationMeta><publicationMeta level="unit" position="20" type="reviewArticle" status="forIssue"><doi>10.1002/jsfa.6154</doi><idGroup><id type="unit" value="JSFA6154"></id></idGroup><countGroup><count type="pageTotal" number="11"></count></countGroup><titleGroup><title type="articleCategory">Review</title><title type="tocHeading1">Reviews</title></titleGroup><copyright ownership="thirdParty">© 2013 Society of Chemical Industry</copyright><eventGroup><event type="manuscriptReceived" date="2012-12-22"></event><event type="manuscriptRevised" date="2013-03-05"></event><event type="manuscriptAccepted" date="2013-03-28"></event><event type="xmlCreated" agent="Laserwords Private Ltd." date="2013-04-15"></event><event type="publishedOnlineAccepted" date="2013-03-28"></event><event type="publishedOnlineEarlyUnpaginated" date="2013-05-03"></event><event type="firstOnline" date="2013-05-03"></event><event type="publishedOnlineFinalForm" date="2013-06-14"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-02-01"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.6.4 mode:FullText" date="2015-10-02"></event></eventGroup><numberingGroup><numbering type="pageFirst">2351</numbering><numbering type="pageLast">2361</numbering></numberingGroup><correspondenceTo>Correspondence to: Zhen‐Xing Tang, Department of Food Science, Anqing Vocational and Technical College, 246003, Anqing, Anhui, China and Date Palm Research Center, King Faisal University, PO Box 420, Al‐hasa, 31982, Saudi Arabia. E‐mail: <email>tangzhenxing@126.com</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:JSFA.JSFA6154.pdf"></link></linkGroup></publicationMeta><contentMeta><titleGroup><title type="main">Date fruit: chemical composition, nutritional and medicinal values, products</title><title type="short">Date fruit</title><title type="shortAuthors">Z‐X Tang, L‐E Shi, SM Aleid</title></titleGroup><creators><creator creatorRole="author" xml:id="jsfa6154-cr-0001" affiliationRef="#jsfa6154-aff-0001 #jsfa6154-aff-0002" corresponding="yes"><personName><givenNames>Zhen‐Xing</givenNames><familyName>Tang</familyName></personName></creator><creator creatorRole="author" xml:id="jsfa6154-cr-0002" affiliationRef="#jsfa6154-aff-0003"><personName><givenNames>Lu‐E</givenNames><familyName>Shi</familyName></personName></creator><creator creatorRole="author" xml:id="jsfa6154-cr-0003" affiliationRef="#jsfa6154-aff-0002"><personName><givenNames>Salah M</givenNames><familyName>Aleid</familyName></personName></creator></creators><affiliationGroup><affiliation countryCode="CN" type="organization" xml:id="jsfa6154-aff-0001"><orgDiv>Department of Food Science</orgDiv><orgName>Anqing Vocational and Technical College</orgName><address><postCode>246003</postCode><city>Anqing</city><countryPart>Anhui</countryPart><country>China</country></address></affiliation><affiliation countryCode="SA" type="organization" xml:id="jsfa6154-aff-0002"><orgDiv>Date Palm Research Center</orgDiv><orgName>King Faisal University</orgName><address><street>PO Box 420</street><city>Al‐hasa</city><postCode>31982</postCode><country>Saudi Arabia</country></address></affiliation><affiliation countryCode="CN" type="organization" xml:id="jsfa6154-aff-0003"><orgDiv>College of Life and Environmental Sciences</orgDiv><orgName>Hangzhou Normal University</orgName><address><postCode>310016</postCode><city>Hangzhou</city><countryPart>Zhejiang</countryPart><country>China</country></address></affiliation></affiliationGroup><keywordGroup type="author"><keyword xml:id="jsfa6154-kwd-0001">date</keyword><keyword xml:id="jsfa6154-kwd-0002">nutritional values</keyword><keyword xml:id="jsfa6154-kwd-0003">medicinal activities</keyword></keywordGroup><abstractGroup><abstract type="main"><title type="main">Abstract</title><p><b>Date fruit has served as a staple food in the Arab world for centuries. Worldwide production of date fruit has increased almost threefold over the last 40 years, reaching 7.68 million tons in 2010. Date fruit can provide many essential nutrients and potential health benefits to the consumer. Date fruit goes through four ripening stages named kimri, khalal, rutab and tamer. The main chemical components of date fruit include carbohydrates, dietary fibre, enzymes, protein, fat, minerals, vitamins, phenolic acids and carotenoids. The chemical composition of date fruit varies according to ripening stage, cultivar, growing environment, postharvest conditions, etc. The nutritional and medicinal activities of date fruit are related to its chemical composition. Many studies have shown that date fruit has antioxidant, antimutagenic, anti‐inflammatory, gastroprotective, hepatoprotective, nephroprotective, anticancer and immunostimulant activities. Various date fruit‐based products such as date syrup, date paste, date juice and their derived products are available. Date by‐products can be used as raw materials for the production of value‐added products such as organic acids, exopolysaccharides, antibiotics, date‐flavoured probiotic‐fermented dairy produce, bakery yeasts, etc. In this paper the chemical composition and nutritional and medicinal values of date fruit as well as date fruit‐based products are reviewed</b>. © 2013 Society of Chemical Industry</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Date fruit: chemical composition, nutritional and medicinal values, products</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Date fruit</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Date fruit: chemical composition, nutritional and medicinal values, products</title></titleInfo><name type="personal"><namePart type="given">Zhen‐Xing</namePart><namePart type="family">Tang</namePart><affiliation>Department of Food Science, Anqing Vocational and Technical College, 246003, Anqing, Anhui, China</affiliation><affiliation>Date Palm Research Center, King Faisal University, PO Box 420, 31982, Al‐hasa, Saudi Arabia</affiliation><description>Correspondence to: Zhen‐Xing Tang, Department of Food Science, Anqing Vocational and Technical College, 246003, Anqing, Anhui, China and Date Palm Research Center, King Faisal University, PO Box 420, Al‐hasa, 31982, Saudi Arabia. E‐mail: </description><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Lu‐E</namePart><namePart type="family">Shi</namePart><affiliation>College of Life and Environmental Sciences, Hangzhou Normal University, Zhejiang, 310016, Hangzhou, China</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Salah M</namePart><namePart type="family">Aleid</namePart><affiliation>Date Palm Research Center, King Faisal University, PO Box 420, 31982, Al‐hasa, Saudi Arabia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="review-article" displayLabel="reviewArticle"></genre><originInfo><publisher>John Wiley & Sons, Ltd</publisher><place><placeTerm type="text">Chichester, UK</placeTerm></place><dateIssued encoding="w3cdtf">2013-08-15</dateIssued><dateCreated encoding="w3cdtf">2013-04-15</dateCreated><dateCaptured encoding="w3cdtf">2012-12-22</dateCaptured><dateValid encoding="w3cdtf">2013-03-28</dateValid><copyrightDate encoding="w3cdtf">2013</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract>Date fruit has served as a staple food in the Arab world for centuries. Worldwide production of date fruit has increased almost threefold over the last 40 years, reaching 7.68 million tons in 2010. Date fruit can provide many essential nutrients and potential health benefits to the consumer. Date fruit goes through four ripening stages named kimri, khalal, rutab and tamer. The main chemical components of date fruit include carbohydrates, dietary fibre, enzymes, protein, fat, minerals, vitamins, phenolic acids and carotenoids. The chemical composition of date fruit varies according to ripening stage, cultivar, growing environment, postharvest conditions, etc. The nutritional and medicinal activities of date fruit are related to its chemical composition. Many studies have shown that date fruit has antioxidant, antimutagenic, anti‐inflammatory, gastroprotective, hepatoprotective, nephroprotective, anticancer and immunostimulant activities. Various date fruit‐based products such as date syrup, date paste, date juice and their derived products are available. Date by‐products can be used as raw materials for the production of value‐added products such as organic acids, exopolysaccharides, antibiotics, date‐flavoured probiotic‐fermented dairy produce, bakery yeasts, etc. In this paper the chemical composition and nutritional and medicinal values of date fruit as well as date fruit‐based products are reviewed. © 2013 Society of Chemical Industry</abstract><subject><genre>keywords</genre><topic>date</topic><topic>nutritional values</topic><topic>medicinal activities</topic></subject><relatedItem type="host"><titleInfo><title>Journal of the Science of Food and Agriculture</title></titleInfo><titleInfo type="abbreviated"><title>J. Sci. Food Agric.</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Review</topic></subject><identifier type="ISSN">0022-5142</identifier><identifier type="eISSN">1097-0010</identifier><identifier type="DOI">10.1002/(ISSN)1097-0010</identifier><identifier type="PublisherID">JSFA</identifier><part><date>2013</date><detail type="volume"><caption>vol.</caption><number>93</number></detail><detail type="issue"><caption>no.</caption><number>10</number></detail><extent unit="pages"><start>2351</start><end>2361</end><total>11</total></extent></part></relatedItem><identifier type="istex">4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1</identifier><identifier type="DOI">10.1002/jsfa.6154</identifier><identifier type="ArticleID">JSFA6154</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2013 Society of Chemical Industry© 2013 Society of Chemical Industry</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>John Wiley & Sons, Ltd</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Terre/explor/CobaltMaghrebV1/Data/Istex/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000643 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Istex/Corpus/biblio.hfd -nk 000643 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Terre
|area= CobaltMaghrebV1
|flux= Istex
|étape= Corpus
|type= RBID
|clé= ISTEX:4A9BD3BE98CE474B44B59B3ED72BFEB95F3E95B1
|texte= Date fruit: chemical composition, nutritional and medicinal values, products
}}
| This area was generated with Dilib version V0.6.32. |  |