Comparison of the new method in purification and decolorization of date juice with the commercial technique
Ahmad-nia A, Sahari M. 1387. Using date powder in formulation of chocolate toffee. Journal of Food science and Technology 53, 1-8.
Asadi M. 2006. Beet-sugar handbook. Wiley- Interscience Publishing Center. 98-114 p.
DeMan JM. 1999. Principles of food chemistry. Maryland Aspen Publishing Center. 32-55 p.
Eski A. Juice clarification. 2000. Urumia University Publishing Center. 45-60 p.
Fatemi H. 1387. Food chemistry. Tehran University Publishing Center. 92-107 p.
Gohariardebili A, Habibinajafi M, Haddad khodaparast M. 1384. Effect of date syrup as a substitute for sugar on the physicochemical and sensory properties of soft ice cream. Journal of Food science and Technology 21, 23-32.
Gould K, Davies KM, Winefield C. 2009. Anthocyanins: biosynthesis, functions, and applications. Springer. New York, pringer. 289 p.
Institute of Standards and Industrial Research of Iran. 1999. White sugar-specifications and tests ISIRI no.
Liese A, Seelbach K, Wandrey C. 2006. Industrial Biotransformations. Wiley-Vch Publishing Center. 117 p.
Loghmani V, Shokrani R, Hojjatoleslami M, Shafiee S. 1391. Effects of commercial pectinases rapidase smart and rapidase max c80 on the quality of shahani and mazafati date syrups. Journal of Food Technology and Nutrition 47, 105-112.
Niazmand R. 2007. Study effect of acid and pectinase on physicsl properties of datte syrup. Science agriculture Journal 292, 14-21.
Poel PW, Schiweck H, Schwartz TK, Foundation BSD. 1998. Sugar technology: beet and cane sugar manufacture. Berlin. 25-40 p.
Saravacos GD, Maroulis ZB. 2010. Food Process Engineering Operations. Jadavpur University Publishing Center. 30-44 p.
Sarkar FH. 2011. Nutraceuticals and Cancer. Springer. Springer. New York, pringer. 201-230 p.
Shahdadi F, Mirzaei H, Maghsoudlou Y, Ghorbani M, Daraei Garmakhany A. 1390. Effect of drying process on the 18. phenolic-compounds content and antioxidant activity of two varieties of date-palm fruit Kalutehand Mazafati. Journal of Food Technlogy and Nutrition 63, 67-74.
Sharifan A, Mortazavi A, Shafafizonoozian M. 1384. The effect of date palm powder production process on the powder solubility and the amount of reducing sugar in the final product. Journal of Food Technology and Nutrition 23, 27-35.