The fruit of the date palm: its possible use as the best food for the future?

By W. Al-shahib, R. Marshall. International Journal of Food Science and Nutrition, 2003

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Nutritional and Functional Properties of Dates: A Review (2008, background): “edu of dates as they pass through these stages (Sawaya et al., 1982; 1983; Mustafa et al., 1986; Siddiqui and Gupta, 1994; El-Zoghbi, 1994; Ahmed and Ahmed, 1995; Al-Hooti et al., 1997; Myhara et al., 1999; Al-Shahib and Marshall, 2003).”
Date and Date Processing: A Review (2011, background): “Carbohydrates are the major chemical constituents of dates, including mainly reducing sugars such as glucose and fructose, and also non-reducing sugars such as sucrose, and small amounts of polysaccharides such as cellulose and starch.(17) According to Salem and Hegazi,(23) polysaccharides in the fl”