Abbès, F., Besbes, S., Kchaou, W., Brahim, B., Attia, H., Blecker, C., Effect of concentration temperature on some bioactive compounds and antioxidant proprieties of date syrup. Food Science and Technology International 19 (2013), 323–333.
Abbès, F., Bouaziz, M.A., Blecker, C., Masmoudi, M., Attia, H., Besbes, S., Date syrup: Effect of hydrolytic enzymes (pectinase/cellulase) on physicochemical characteristics, sensory and functional properties. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 44 (2011), 1827–1834.
Abbès, F., Masmoudi, M., Kchaou, W., Danthine, S., Blecker, C., Attia, H., et al. Effect of enzymatic treatment on rheological properties, glass temperature transition and microstructure of date syrup. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 60 (2015), 339–345.
Acar, J., Ozdemir, N., Einflu einer Enzmbehandlung von milchsauren Karotten saften auf die chemischen und sensorischen. Eigenschaften Flussiges Obst 9163 (1996), 521–523.
AFNOR, Produit dérivés des fruits et légumes. NF V, Vols 05–109, 1970, AFNOR, Paris.
Ahmed, J., Prabhu, S.T., Raghavan, G.S.V., Ngadi, M., Physico-chemical, rheological, calorimetric and dielectric behaviour of selected Indian honey. Food Engineering 79 (2007), 1207–1213.
Al-Hooti, S.N., Sidhu, J.S., Al-Saqer, J.M., Al-Othman, A., Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment. Food Chemistry 79 (2002), 215–220.
Almendares, L., Elaboración y conservación de jugo concentrado de tuna (Opuntia ficus indica (L)Mill) obtenido a partir de fruta fresca y con almacenaje refrigerado. 1992, MSc.Thesis, Universidad de Chile, Facultad de Ciencias Agrarias y Forestales, Santiago, Chile.
AOAC, Official methods of analysis. 15th ed., 1995, Association of Official Analytical Chemists, Washington, DC.
Bahramian, S., Azin, M., Chamani, M., Gerami, A., Optimization of enzymatic extraction of sugars from kabkab date fruit. World Applied Sciences Journal 9 (2010), 85–90.
Barreveld, W.H., Date palm products. Numéro Agricole, Vol 101, 1993, de Bulletin de Services de la FAO.
Ben Thabet, I., Besbes, S., Masmoudi, M., Attia, H., Deroanne, C., Blecker, C., Compositional, physical, antioxidant and sensory characteristics of novel syrup from date palm (Phoenix dactylifera L.). Food Science and Technology International 15 (2009), 583–590.
Ben Thabet, I., Besbes, S., Masmoudi, M., Attia, H., Deroanne, C., Blecker, C., Compositional, physical, antioxidant and sensory characteristics of novel syrup from date palm (phoenix dactylifera L.). Food Science and Technology International 15 (2010), 583–590.
Chauhan, M., Thakur, N.S., Thakur, A., Hamid, H., Standardization of enzymatic treatments for the extraction of juice from wild prickly pear (Opuntia dillenii haw). Indian Journal of Ecology 44:6 (2017), 715–720.
Demir, N., Acar, J., Sario-glu, K., Mutlu, M., The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment. 2001.
Deshmukh, P.S., Manjunatha, S.S., Raju, P.S., Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures. Food Science and Technology 52 (2015), 1896–1910.
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A., Smith, F., Colorimetric method for determination of sugar and related substances. Analytical Chemistry 28 (1956), 350–356.
Englyst, H.N., Quigley, M.E., Hudson, G.J., Determination of dietary fiber as non starch polysaccharides with gas-liquid chromatographic or spectrophotometric measurement of constituent sugar. Analyst 119 (1994), 1497–1509.
Essa, H.A., Salama, M.F., Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice. Nahrung-Food 46 (2002), 245–250.
Holdsworth, S.D., Applicability of rheological models to the interpretation of flow and processing behaviour of fluid food products. Journal of Texture Studies 2 (1971), 393–418.
Karaman, S., Kayacier, A., Effect of temperature on rheological characteristics of molasses: Modeling of apparent viscosity using Adaptive Neuro-Fuzzy Inference System (ANFIS). Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 44 (2011), 1717–1725.
Kashyap, D.R., Vohra, P.K., Chopra, S., Tewari, R., Applications of pectinases in the commercial sector: A review. Bioresource Technology 77 (2001), 215–227.
Kgatla, T.E., Howard, S.S., Hiss, D.C., Colour stability of wild cactus pear juice. Journal Of Word Academy Of Science, Engineering And Technology 5 (2011), 249–254.
Koffi, E.K., Sims, C.A., Bates, R.P., Viscosity reduction and prevention of browning in the preparation of clarified banana juice. Food Quality 14 (1991), 209–218.
Landbo, A.K., Kaack, K., Meyer, A.S., Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice. Innovative Food Science & Emerging Technologies 8 (2007), 135–142.
Lazaridou, A., Biliaderis, C.G., Bacandritsos, N., Sabatini, A.G., Composition, thermal and rheological behaviour of selected Greek honeys. Journal of Food Engineering 64 (2004), 9–21.
Makhlouf, G.I., Baklouti, S., Mokni, A., Danthine, S., Attia, H., Blecker, C., et al. Effect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps. Food Chemistry 203 (2016), 175–182.
Mezger, T.G., The rheology handbook: For users of rotational and oscillatory rheometers. 2nd ed., 2006, Vincentz Network GmbH & Co KG.
Miller, G.L., Use of dinitrosalycilic acid reagent for determination of reducing sugar. Analytical Chemistry 31 (1959), 426–428.
Mitlu, M., Sarioglu, K., Demir, N., Ercan, M.T., Acar, J., The use of commercial pectinase in fruit juice industry. Part I: Viscosimetric determination of enzyme activity. Journal of Food Engineering 41 (1999), 147–150.
Mossel, B., Bhandari, B., D'Arcy, B., Caffin, N., Use of an Arrhenius model to predict rheological behaviour in some Australian honeys. LWT- Food Science and Technology 33 (2000), 545–552.
Moßhammer, M.R., Stintzing, F.C., Carle, R., Development of a process for the production of a betalain-based colouring foodstuff from cactus pear. Innovative Food Science & Emerging Technologies 6 (2005), 221–231.
Ngadi, M.O., Yu, L.J., Rheological properties of Canadian maple syrup. Canadian Biosystems Engineering 46 (2004), 15–18.
Piga, A., Cactus pear: A fruits of nutaceutical and functional importance. Journal of the Professional Association for Cactus Development 6 (2004), 9–22.
Rao, M.A., Flow and functional models for rheological properties of fluid foods. Rao, M.A., (eds.) Rheology of fluid and semisolid foods, 1999, Aspen Pub, Maryland, 25–58.
Sáenz, C., Estévez, A.M., Sepulveda, E., Mecklenburg, P., Cactus pear fruit: A new source for a natural sweetener. Plant Foods for Human Nutrition 52 (1998), 141–149.
Schmidt-Hebbel, H., Pennacchiotti, I., Masson, L., Mella, M.A., Tabla de composición química de alimentos chilenos. 8a Ed, 1990, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago. Chile.
Sepúlveda, E., Sáenz, C., Chemical and physical characteristics of prickly pear (Opuntia ficus indica) pulp. Revista de Agroquimica y Tecnologia de Alimentos 30 (1990), 551–555.
Singhania, R.R., Patel, A.K., Thomas, L., Goswami, M., Giri, B.S., Pandey, A., Industrial enzyms. Pandey, A., Höfer, R., Taherzadeh, M., Nampoothiri, K.M., Larroche, C., (eds.) Industrial biorefineries and white biotechnology, 2015, 473–497.
Stintzing, F., Schieber, A., Carle, R., Phytochemical and nutritional significance of cactus pear. European Food Research and Technology 212 (2001), 396–407.