Results 181 to 190 of about 9,353 (216)

Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation

Journal of Food Science and Technology, 2021
The study on fermentation kinetics of the coconut inflorescence sap is important to understand its shelf life at different storage conditions and to develop suitable value added products. The coconut inflorescence sap collected by using in-house developed coco-sap chiller device is called Kalparasa.
R. Pandiselvam, M. R. Manikantan, Shalu M. Binu, S. V. Ramesh, Shameena Beegum, Murali Gopal, K. B. Hebbar, A. C. Mathew, Anjineyulu Kothakota, R. Kaavya, Sandip Shil   +10 more
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Microbiology and biochemistry of natural fermentation of coconut palm sap

Food Microbiology, 1986
Abstract 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, S. Widanapathirana, U. Samarajeewa   +2 more
openaire   +3 more sources

Chemical composition of volatiles from coconut sap (neera) and effect of processing

Food Chemistry, 2007
Volatiles 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, Lingamallu Jagan Mohan Rao, Kulathooran Ramalakshmi, Bashyam Raghavan   +3 more
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Coconut Inflorescence Sap Collection for Future Food and Bioresource Technological Advancements

2022 IEEE 14th International Conference on Humanoid, Nanotechnology, Information Technology, Communication and Control, Environment, and Management (HNICEM), 2022
Newton John Suganob, Mary Grace Ann Bautista, Ronnie Concepcion, Elmer Dadios   +3 more
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A bibliometric analysis of coconut sap research

Malaysian Journal of Nutrition, 2023
Introduction: Coconut sap is a sweet, fragrant liquid obtained from the inflorescence of coconut tree. In this study, a literature search was conducted using the Scopus database to study the trends of coconut sap research. Methods: Data extracted from the Scopus database were analysed and visualised using VOSviewer to determine top authors, papers ...
Anis Fadhlina, Hassan I. Sheikh, Maryana Mohamad Nor, Noor Hafizoh Saidan, Nurul Amira Zainurin   +4 more
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Activated Natural Zeolite Membrane for Separating Dissolved Impurities in Coconut Sap

Materials Science Forum, 2020
A 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, Nundang Busaeri, Acep Irham Gufroni, Sliven Sabchevski   +3 more
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Screening yeasts from coconut inflorescence sap for continuous alcoholic fermentation

Food Microbiology, 1988
Abstract 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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Coconut Sap and Calamansi Extract as an Alternative Weed Killer

International Journal of Research and Innovation in Applied Science
INTRODUCTION 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, Angelyn Cuizon, Forreli Tresfuentes, Kyle Flores, Ma. Elaisa Baugbog, Raquel Abaquita, Angel Cris Ermita, Frazer Axel Rasucay, Jovany Gleen Allawan   +8 more
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The utilization of coconut sap distillery by-products by broiler chicks

Agricultural Wastes, 1984
Abstract 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, N. Sriskandarjah, A.S.B. Rajaguru   +2 more
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Effect of sodium metabisulphide on ethanol production in coconut inflorescence sap

Food Microbiology, 1985
Abstract 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 ...
openaire   +1 more source