Aberlenc-Bertossi, F., La détermination du sexe du palmier dattier. Diade News Letters 3 (2012), 1–8 (In French).
Al-Farsi, M.A., Lee, C.Y., Optimization of phenolics and dietary fibre extraction from date seeds. Food Chemistry 108:3 (2008), 977–985.
Alkarkhi, A.F., bin Ramli, S., Yong, Y.S., Easa, A.M., Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits. Food Chemistry 129:2 (2011), 312–318.
Ammar, I., Ennouri, M., Bali, O., Attia, H., Characterization of two prickly pear species flowers growing in Tunisia at four flowering stages. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 59:1 (2014), 448–454.
Anderson, R., Conway, H., Pfeifer, V., Griffin, E., Gelatinization of corn grits by roll and extrusion cooking. Cereal Science Today 14:1 (1969), 11–12.
AOAC, Official methods of analysis. 16th ed., 1995, Association of Analytical Chemists, Washington, DC, USA.
de Arruda, V.A.S., Pereira, A.A.S., de Freitas, A.S., Barth, O.M., de Almeida-Muradian, L.B., Dried bee pollen: B complex vitamins, physicochemical and botanical composition. Journal of Food Composition and Analysis 29:2 (2013), 100–105.
Bach Knudsen, K., Johansen, H.N., Glitso, V., Methods for analysis of dietary fibre-advantages and limitations. Journal of Animal and Feed Sciences 6:2 (1997), 185–206.
Bell, L.N., Moisture effects on food's chemical stability. Water activity in foods: Fundamentals and applications, 2007, Blackwell Publishing, Oxford, UK, 173–198.
Bellissimo, N., Akhavan, T., Effect of macronutrient composition on short-term food intake and weight loss. Advances in Nutrition 6:3 (2015), 302S–308S.
Borchani, C., Besbes, S., Masmoudi, M., Blecker, C., Paquot, M., Attia, H., Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates. Food Chemistry 125:4 (2011), 1194–1201.
Borchani, C., Besbes, S., Masmoudi, M., Bouaziz, M.A., Blecker, C., Attia, H., Influence of oven-drying temperature on physicochemical and functional properties of date fibre concentrates. Food and Bioprocess Technology 5:5 (2012), 1541–1551.
Bouaziz, M.A., AMARA, W.B., Attia, H., Blecker, C., Besbes, S., Effect of the addition of defatted date seeds on wheat dough performance and bread quality. Journal of Texture Studies 41:4 (2010), 511–531.
Brett, C.T., Waldron, K.W., Physiology and biochemistry of plant cell walls. 1996, Chapman & Hall, London.
Chen, Y., Ye, R., Yin, L., Zhang, N., Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation. Journal of Food Engineering 120 (2014), 1–8.
da Costa, R.S., Negrão, C.A.B., Camelo, S.R.P., Ribeiro-Costa, R.M., Barbosa, W.L.R., da Costa, C.E.F., et al. Investigation of thermal behavior of Heliotropium indicum L. lyophilized extract by TG and DSC. Journal of Thermal Analysis and Calorimetry 111:3 (2013), 1959–1964.
Dowson, V.H.W., Date production and protection with special reference to north africa and the near east. 1982, Food and Agriculture Organization of the United Nations, Rome.
El Hadrami, A., Al-Khayri, J.M., Socioeconomic and traditional importance of date palm. Emirates Journal of Food and Agriculture 24:5 (2012), 371–385.
El-Gerssifi, M., Les défauts des produits de pâtisserie et biscuiterie au cours du stockage: La prévention par la formulation. Industries Alimentaires et Agricoles(7), 1998, 82–88 (In French).
Elleuch, M., Bedigian, D., Besbes, S., Blecker, C., Attia, H., Dietary fibre characteristics and antioxidant activity of sesame seed coats (testae). International Journal of Food Properties 15:1 (2012), 25–37.
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H., Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry 124:2 (2011), 411–421.
Ennouri, M., Ammar, I., Khemakhem, B., Attia, H., Chemical composition and antibacterial activity of Opuntia ficus-indica F. Inermis (cactus pear) flowers. Journal of Medicinal Food 17:8 (2014), 908–914.
de Escalada Pla, M., Ponce, N., Stortz, C., Gerschenson, L., Rojas, A., Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret). Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 40:7 (2007), 1176–1185.
Figuerola, F., Hurtado, M. a. L., Estévez, A. M. a., Chiffelle, I., Asenjo, F., Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry 91:3 (2005), 395–401.
Ghribi Mokni, A., Gafsi Maklouf, I., Blecker, C., Danthine, S., Attia, H., Besbes, S., Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates. Journal of Food Engineering 165 (2015), 179–188.
Guillon, F., Champ, M., Structural and physical properties of dietary fibres, and consequences of processing on human physiology. Food Research International 33:3 (2000), 233–245.
Guimarães, R., Barros, L., Carvalho, A.M., Ferreira, I.C., Studies on chemical constituents and bioactivity of Rosa micrantha: An alternative antioxidants source for food, pharmaceutical, or cosmetic applications. Journal of Agricultural and Food Chemistry 58:10 (2010), 6277–6284.
Halimi, H., La caractérisation des palmiers dattiers males dans la région de Ouargla en vue d'une sélection qualitative. 2004, Magister Memoriae. Ouargla University, Ouargla, Algeria (In French).
Hirata, T., Nishimoto, T., DSC, DTA, and TG of cellulose untreated and treated with flame-retardants. Thermochimica Acta 193 (1991), 99–106.
Lan, G., Chen, H., Chen, S., Tian, J., Chemical composition and physicochemical properties of dietary fiber from Polygonatum odoratum as affected by different processing methods. Food Research International 49:1 (2012), 406–410.
Lashbrook, C.C., Cai, S., Cell wall remodeling in arabidopsis stamen abscission zones: Temporal aspects of control inferred from transcriptional profiling. Plant Signaling & Behavior 3:9 (2008), 733–736.
Le Gall, M., Montagne, L., Jaguelin-Peyraud, Y., Pasquier, A., Gaudre, D., Prédiction de la teneur en fibres totales et insolubles de matières premières courantes dans l'alimentation du porc à partir de leur composition chimique. 43ème Journées Recherche Porcine 43 (2011), 117–123 (In French).
Lin, M.J.-Y., Humbert, E., Sosulski, F., Certain functional properties of sunflower meal products. Journal of Food Science 39:2 (1974), 368–370.
Maisuthisakul, P., Pasuk, S., Ritthiruangdej, P., Relationship between antioxidant properties and chemical composition of some Thai plants. Journal of Food Composition and Analysis 21:3 (2008), 229–240.
Mathlouthi, M., Le sucre amorphe: Structure, obtention et importance dans les produits alimentaires. Industries Alimentaires et Agricoles, 112, 1995 499-499. (In French).
Monsalve-Gonzalez, A., Barbosa-Canovas, V., Mcevily, A., Iyengar, R., Giese, J., Inhibition of enzymatic browning in apple products by 4-hexylresorcinol. Food Technology 49:4 (1995), 110–118.
Prosky, L., Asp, N.-G., Schweizer, T., DeVries, J., Furda, I., Determination of insoluble, soluble, and total dietary fiber in foods and food products: Interlaboratory study. Journal - Association of Analytical Chemists 71:5 (1988), 1017–1023.
Rhouma, A., Nasr, N., Ben Salah, M., Allala, M., Analyse de la diversité génétique du palmier dattier dans les Iles Kerkennah. 2005, Regional Office for Central & West Asia & North Africa (CWANA) & Centre de Recherches Phoenicicoles de l'INRA Tunisie (In French).
Robertson, J.A., de Monredon, F.D., Dysseler, P., Guillon, F., Amado, R., Thibault, J.-F., Hydration properties of dietary fibre and resistant starch: A european collaborative study. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 33:2 (2000), 72–79.
Rop, O., Mlcek, J., Jurikova, T., Neugebauerova, J., Vabkova, J., Edible flowers - a new promising source of mineral elements in human nutrition. Molecules 17:6 (2012), 6672–6683.
Saint-Denis, T., Goupy, J., Optimization of a nitrogen analyser based on the Dumas method. Analytica Chimica Acta 515:1 (2004), 191–198.
Sedra, M.H., Le Palmier Dattier Base de la Mise en Valeur des Oasis au Maroc: Techniques Phoenicicoles et Création d'Oasis. 2003, INRA Editions, Maroc (In French).
Serrano-Díaz, J., Sánchez, A.M., Martínez-Tomé, M., Winterhalter, P., Alonso, G.L., A contribution to nutritional studies on Crocus sativus flowers and their value as food. Journal of Food Composition and Analysis 31:1 (2013), 101–108.
Tounsi, L., Karra, S., Kechaou, H., Kechaou, N., Processing, physico-chemical and functional properties of carob molasses and powders. Journal of Food Measurement and Characterization 11:3 (2017), 1440–1448.
Ubbink, J., Burbidge, A., Mezzenga, R., Food structure and functionality: A soft matter perspective. Soft Matter 4:8 (2008), 1569–1581.
Van Soest, P. v., Robertson, J., Lewis, B., Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science 74:10 (1991), 3583–3597.
Viuda-Martos, M., Barber, X., Perez-Alvarez, J.A., Fernandez-Lopez, J., Assessment of chemical, physico-chemical, techno-functional and antioxidant properties of fig (Ficus carica L.) powder co-products. Industrial Crops and Products 69 (2015), 472–479.
Viuda-Martos, M., Ruiz-Navajas, Y., Martin-Sánchez, A., Sánchez-Zapata, E., Fernández-López, J., Sendra, E., et al. Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product. Journal of Food Engineering 110:2 (2012), 220–224.
Wang, L., Xu, H., Yuan, F., Fan, R., Gao, Y., Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking. Food Chemistry 185 (2015), 90–98.
Yaich, H., Garna, H., Besbes, S., Paquot, M., Blecker, C., Attia, H., Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry 128:4 (2011), 895–901.
Zhang, M., Bai, X., Zhang, Z., Extrusion process improves the functionality of soluble dietary fiber in oat bran. Journal of Cereal Science 54:1 (2011), 98–103.
Zhu, K., Huang, S., Peng, W., Qian, H., Zhou, H., Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International 43:4 (2010), 943–948.
Žilić, S., Vančetović, J., Janković, M., Maksimović, V., Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen. Journal of Functional Foods 10 (2014), 65–74.
Zuluaga, R., Putaux, J.L., Cruz, J., Vélez, J., Mondragon, I., Gañán, P., Cellulose microfibrils from banana rachis: Effect of alkaline treatments on structural and morphological features. Carbohydrate Polymers 76:1 (2009), 51–59.
