Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD).

Al-Habsi, Nasser Abdullah; Al-Farsi, Kutaila Abbas; Myint, Myo Tay Zar; Al-Harthi, Salim; Rahman, Mohammad Shafiur

Al-Habsi, Nasser Abdullah; Al-Farsi, Kutaila Abbas; Myint, Myo Tay Zar; Al-Harthi, Salim; Rahman, Mohammad Shafiur.

Afiliação

Al-Habsi NA; Department of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University, P. O. Box 34, 123 Muscat, Oman.
Al-Farsi KA; Department of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University, P. O. Box 34, 123 Muscat, Oman.
Myint MTZ; Department of Physics, College of Science, Sultan Qaboos University, P. O. Box 36, 123 Muscat, Oman.
Al-Harthi S; Department of Physics, College of Science, Sultan Qaboos University, P. O. Box 36, 123 Muscat, Oman.
Rahman MS; Department of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University, P. O. Box 34, 123 Muscat, Oman.

J Food Sci Technol ; 59(7): 2867-2874, 2022 Jul.

Article em En | MEDLINE | ID: mdl-35734127

Palavras-chave

Crystallization; Date fruit syrup; Melting; Polarized Light Microscopy (PLA); Sugar; X-ray Diffraction (XRD)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Omã

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