Results 81 to 90 of about 977 (173)

Improving the Moisture Quality of Crystalline Coconut Palm Sugar through Post-Oven Heating in a Small-Scale Industry [PDF]

BIO Web of Conferences
Crystalline coconut palm sugar has greater market potential than molded brown palm coconut sugar, but products from small-scale processors often exhibit inconsistent moisture content.
Maftuchah Maftuchah, Winaya Aris, Zainudin Agus, Septia Erfan Dani, Prasetyo Dony, Mu’arif Kholis, Setiawan Dedy, Nurudin Ahmad Zaid   +7 more
doaj   +1 more source

Issue Information

Food Biomacromolecules, Volume 3, Issue 2, Page 205-208, June 2026.
No abstract is available for this article.
wiley   +1 more source

Modification of the existing maximum residue levels for tebufenozide in tree nuts

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Nisso Chemical Europe GmbH submitted a request to the competent national authority in Italy to modify the existing maximum residue levels (MRLs) for the active substance tebufenozide in tree nuts.
EFSA (European Food Safety Authority), Giulia Bellisai, Giovanni Bernasconi, Luis Carrasco Cabrera, Irene Castellan, Monica del Aguila, Lucien Ferreira, Luna Greco, Renata Leuschner, Andrea Mioč, Stefanie Nave, Hermine Reich, Silvia Ruocco, Alessia Pia Scarlato, Marta Szot, Anne Theobald, Manuela Tiramani, Alessia Verani, Elena Zioga   +18 more
wiley   +1 more source

PERFORMANCE OF SELECTED COCONUT VARIETIES/ HYBRIDS UNDER SEQUENTIAL COCONUT TODDY AND NUT PRODUCTION SCHEME OR SCTNP

CORD, 2002
The response to sequential coconut toddy and nut production (SCTNP) scheme of four coconut varieties/hybrids at PCA-Zamboanga Research Center, San Ramon, Zamboanga City showed that the dwarf x tall hybrids, Malayan red dwarf x Baybay tall (MRD x BAYT ...
M.I. Secretaria, R.M. Ebuna, S.S. Magat, J.N. Maravilla, G.A. Santos, G.B. Baylon   +5 more
doaj   +1 more source

Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup. [PDF]

J Food Sci Technol, 2021
Kaur G, Goswami TK.
europepmc   +1 more source

Phytochemical Profiling and Antioxidant Potential of Coconut Inflorescence Sap

International Journal of Pharmaceutical Investigation, 2022
Raseema Raheema Sharafudeen, Annie Abraham, Reshma Usha Soman   +2 more
openaire   +1 more source

COCONUT WATER VINEGAR: NEW ALTERNATIVE WITH IMPROVED PROCESSING TECHNIQUE [PDF]

Journal of Engineering Science and Technology, 2014
Vinegar is a condiment made from various sugary and starchy materials by alcoholic and subsequent acetic fermentation. Vinegar can be produced via different methods and from various types of raw material.
MUHAMMAD ANAS OTHAMAN, SHAIFUL ADZNI SHARIFUDIN, AZLINA MANSOR, AINAA ABD KAHAR, KAMARIAH LONG   +4 more
doaj  

Prospects of Dwarf Coconut (Cocos nucifera L. var. genjah) as a Cultivar for Coconut Sugar Production in East Lampung

Biology, Medicine & Natural Product Chemistry
Coconut sugar is emerging as a promising natural sweetener to reduce Indonesia’s dependency on imported refined sugar. Among various coconut cultivars, Cocos nucifera L. var.
Lukman Efendi, Analianasari Analianasari, Surfiana Surfiana   +2 more
doaj   +1 more source

Indigenous technology of tapping, collecting and processing of coconut (Cocos Nucifera) sap and its quality in Blitar Regency, East Java, Indonesia [PDF]

Food Research, 2018
Somawiharja, Y., Wonohadidjojo, D.M. , Kartikawati, M., Suniati, F.R.T. , Purnomo, H.   +4 more
doaj   +1 more source

Coconut sap sugar and syrup: a promising functional food/ingredient

Acta Manilana, 2015
Trinidad Trinidad, Aida Mallillin, Ennata Avena, Regina Rodriguez, Melissa Borlagdan, Kristine Bernadette Cid, Kristine Biona   +6 more
openaire   +1 more source