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Coconut Sap Sugar: Physicochemical Properties and Cooking Parameters
2024 IEEE 16th International Conference on Humanoid, Nanotechnology, Information Technology, Communication and Control, Environment, and Management (HNICEM)Ronnie Ii Concepción +1 more
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Microbiology and biochemistry of natural fermentation of coconut palm sap
Food Microbiology, 1986Abstract The micro-organisms appearing during natural fermentation of coconut sap were identified and the physical and chemical changes occuring in the sap were studied by analysing samples collected at intervals of time during the traditional fermentation process.
J.D. Atputharajah +2 more
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The utilization of coconut sap distillery by-products by broiler chicks
Agricultural Wastes, 1984Abstract The utilization of coconut sap distillery by-products (CDB) by broiler chickens was investigated in three feeding experiments. CDB contained, on average (g 100 g−1 dry matter): 27·1 crude protein, 2·3 ether extract, 4·9 crude fibre, 10·3 ash and 55·4 nitrogen-free extract.
V. Ravindran +2 more
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Coconut inflorescence sap–value added products and its characteristics
Latika Yadav, null Upasana, null Jayantiexaly +2 more sources
Coconut Sap and Calamansi Extract as an Alternative Weed Killer
International Journal of Research and Innovation in Applied ScienceINTRODUCTION Weeds grow everywhere and most of them just bother the cleanliness of nature. These timeserving plants occupy spaces between crop sequences and crop within rows (Webber & Shrefler, 2009). People use synthetic chemicals to control the weeds and those chemicals can make the affected areas toxic especially the soil (Gardener & Fravel,
Rey Avila Mangarin +8 more
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Activated Natural Zeolite Membrane for Separating Dissolved Impurities in Coconut Sap
Materials Science Forum, 2020A ceramic membrane has been produced from a natural zeolite. A series of samples has been sintered at range temperature from room temperaure to 900°C. The influence of the sintering temperature on the specific surface area, pore diameter, and surface roughness has been investigated.
H. Aripin +3 more
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Screening yeasts from coconut inflorescence sap for continuous alcoholic fermentation
Food Microbiology, 1988Abstract The rate of fermentation of palm sap by 58 isolates of Saccharomyces chevalieri at different concentrations of ethanol were calculated from the drop in weight due to loss of carbon dioxide during laboratory fermentations. The rates of fermentation were plotted against the ethanol yields for each of the isolates.
D.G.N.G Wijesinghe, U Samarajeewa
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Effect of sodium metabisulphide on ethanol production in coconut inflorescence sap
Food Microbiology, 1985Abstract The addition of up to 200 mg l −1 of sodium metabisulphite to coconut inflorescence sap was found to suppress the non-ethanol producing micro-organisms and permit ethanol production by pure yeast cultures to different extents. At metabisulphite concentrations higher than 150 mg l −1 the ethanol yields from sap fermented with a natural ...
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Chemical composition of volatiles from coconut sap (neera) and effect of processing
Food Chemistry, 2007Volatiles from (i) fresh, (ii) clarified and (iii) fermented coconut sap neera were isolated by a simultaneous distillation and solvent extraction method using a Likens-Nikerson apparatus and subjected to GC-MS analysis for identification of chemical constituents.
Babasaheb Bhaskarrao Borse +3 more
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The chemical composition of coconut sap at different tapping condition
AIP Conference Proceedings, 2023Pepita Haryanti +3 more
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