Results 61 to 70 of about 101,625 (271)

Molecular Insights into Red Palm Weevil Resistance Mechanisms of Coconut (Cocos nucifera) Leaves

Plants
Red palm weevil (RPW) (Rhynchophorus ferrugineus) threatens most palm species worldwide. This study investigated the molecular responses of coconut (Cocos nucifera) leaves to RPW infestation through metabolomics and transcriptomics analysis.
Li Liu, Wei Yan, Bo Liu, Weiquan Qin
doaj   +1 more source

Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage

Future Postharvest and Food, EarlyView.
The study highlights the effect of coconut variety and maturity stage on tender coconut water's composition and functional properties. Sugars, enzyme activities, antioxidant levels, mineral profile, and flavor profile vary across stages, affecting quality.
Raja Vijayakumar, Suruthi Muthusamy, Shubham Nimbkar, Thirukumaran Ramesh, Aditi Negi, Jeyan Arthur Moses, Vadakkepulppara Ramachandran Nair Sinija   +6 more
wiley   +1 more source

Combined transcriptome and metabolome analysis of sugar and fatty acid of aromatic coconut and non-aromatic coconut in China

Food Chemistry: Molecular Sciences
Sugar and fatty acid content are among the important factors that contribute to the intensity of flavor in aromatic coconut. Gaining a comprehensive understanding of the sugar and fatty acid metabolites in the flesh of aromatic coconuts, along with ...
Lixia Zhou, Xiwei Sun, Rajesh Yarra, Amjad Iqbal, Qiufei Wu, Jing Li, Yaodong Yang   +6 more
doaj   +1 more source

Pembuatan minyak kelapa secara enzimatis dengan memanfaatkan kulit buah dan biji pepaya serta analisis sifat fisikokimianya

Journal of Biological Researches, 2012
Enzymatic process using papain is an efficient and less expensive method for producing coconut oil. This research was conductedto produce coconut oil which meet quality requirement from Cocos Nucifera L using ripe fruit peel and seed of papaya (Carica ...
Yunita Susanti, Purwanto Purwanto, Yuliana Kristiani Dewi   +2 more
doaj   +1 more source

Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging

Food Safety and Health, EarlyView.
This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout, Priyadarsini Sahoo, Anuprita Ray, Shuvendu Shekhar Mohapatra   +3 more
wiley   +1 more source

Trends and Applications of Computed Tomography in Agricultural Non-Destructive Testing

Agriculture
With the continuous progress of technology, computed tomography (CT) technology has expanded from medicine to agriculture and other industries. With the advantages of non-destructiveness, high resolution, and high precision, CT technology shows great ...
Qi Wang, Hui Xue, Jerome Jeyakumar John Martin, Mingming Hou, Hongxing Cao, Zhiguo Dong, Jianshe Li, Chengxu Sun   +7 more
doaj   +1 more source

Analisis USAha Kecil Menengah Pengolahan Minyak Kelapa Rakyat di Kecamatan Enok [PDF]

, 2015
The purpose of this study was to determine the development of Small and Medium Enterprises (SMEs) and know the cost, revenue, efficiency, and the turning point of SME capital coconut oil processing in District Enok.
Hadi, S. (Syaiful), Junianto, R. (Riky), Muwardi, D. (Didi)   +2 more
core  

3: Final Report on the Safety Assessment of Coconut Oil, Coconut Acid, Hydrogenated Coconut Acid, and Hydrogenated Coconut Oil [PDF]

Journal of the American College of Toxicology, 1986
In cosmetic products, Coconut Oil is used as a cleanser, foaming agent, or stabilizer at concentrations up to 50%. Acute, chronic, and subchronic oral toxicity studies indicate that Coconut Oil and Hydrogenated Coconut Oil are relatively nontoxic byingestion. Neither compound produced significant skin or eye irritation in laboratory animals.
openaire   +1 more source

Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Italy harbors one of the richest grapevine biodiversities worldwide, yet the sensory identity of wines from many native cultivars remains poorly defined despite their relevance on the market at regional, national, or international levels.
Paola Piombino, Elisabetta Pittari, Roberto Salvatore Di Fede, Maria Tiziana Lisanti, Silvia Carlin, Andrea Curioni, Giovanni Luzzini, Christine Mayr Marangon, Matteo Marangon, Fulvio Mattivi, Maria Alessandra Paissoni, Giuseppina Paola Parpinello, Maurizio Piergiovanni, Arianna Ricci, Susana Río Segade, Luca Rolle, Maurizio Ugliano, Luigi Moio   +17 more
wiley   +1 more source

Pengaruh Kecepatan Sentrifugasi dalam Pembuatan Minyak Kelapa (VCO) dari Santan dengan Penambahan Formulasi Ragi dan Sari Buah Pepaya (Effect of Centrifugation Speed in Making Coconut Oil (VCO) from coconut milk with the addition of yeast formulation and Papaya Fruit Extract) [PDF]

, 2013
Coconut oil also called Virgin Coconut Oil (VCO) is produced from fresh coconuts that are processed through the manufacture of coconut milk without the addition of chemicals or process that uses high heat temperatures.
WISHNUARTA, R. NURHIMAN
core