Results 11 to 20 of about 977 (173)

Determining key factors affecting coconut sap quality after harvesting [PDF]

Heliyon
The production of coconut sap beverages faces a challenge with the quality of the incoming coconut sap sourced from farmers. The clarification of pivotal factors influencing the quality of coconut sap after harvesting is of paramount importance for ...
Pornthipa Ongkunaruk, Jintana Wiboonsirikul   +1 more
exaly   +6 more sources

Synergistic effect of fermented raspberry juice and high hydrostatic pressure along with coconut sap in chitosan coating for barramundi preservation [PDF]

Scientific Reports
This study aimed to investigate the biological properties of probiotic and synbiotic Lactobacillus gasseri SM 05 (L. gasseri) and Lactobacillus casei subsp. casei (L. casei) in the black raspberry (BR) matrix.
Mohammad Mahdi Karimkhani, Tayebeh Zeinali, Fatemeh Ebadifard, Abdollah Jamshidi, Seyed Kamran Ghoreishi, Rezvan Shaddel   +5 more
doaj   +2 more sources

SEQUENTIAL COCONUT TODDY (SAP) AND NUT PRODUCTION

CORD, 1993
Production schemes, namely sequential, production of coconut sap/toddy and nuts in same spathe/spadix (SCTNP); nut production only (NP) and toddy production only (CTWS) were tested at PCA Davao Research Center, using Laguna Tall for a period of three ...
J.N. MARAVILLA, S.S. MAGAT
doaj   +3 more sources

MATHEMATICAL MODEL OF PHYSICAL PROPERTIES CHANGE OF COCONUT SAP IN THE VACUUM EVAPORATOR [PDF]

Jurnal Teknik Pertanian Lampung, 2021
The potential of brown sugar as a substitute for granulated sugar is enormous considering the abundant coconut sap production. However, the quantity of brown sugar production through the traditional method is one of the main obstacles.
Febryan Kusuma Wisnu, Sri Rahayoe, Rizza Wijaya, Mareli Telaumbanua, Agus Haryanto   +4 more
doaj   +2 more sources

Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa® (Fresh Unfermented Coconut Inflorescence Sap)

Frontiers in Microbiology, 2021
The phloem sap tapped from unopened inflorescence (spadix) of coconut palm using a novel collecting device, “coco-sap chiller,” has been branded Kalparasa® (henceforth as Kalparasa in the text) to distinguish its properties not found in sap harvested by ...
Murali Gopal, K B Hebbar, Sandip Shil
exaly   +3 more sources

To Avoid or Not to Avoid: Cross-Reactivity Between Fragrance and Common Botanicals. [PDF]

Contact Dermatitis
Among 356 fragrance‐allergic patients patch tested from 2020–2024, no clinically meaningful cross‐reactivity (> 10%) was observed between fragrance allergens and common non‐essential oil botanicals. These findings suggest fragrance‐allergic patients do not need to avoid botanicals such as aloe, coconut oil, or shea butter in fragrance‐free products ...
Karels S, Weber B, Hylwa S, Ophaug S, Lee K, Neeley A.   +5 more
europepmc   +2 more sources

<i>Lannea coromandelica</i> (Houtt.) Merr.: A Comprehensive Review of Its Ethnomedicinal Uses, Phytochemistry and Pharmacological Activity. [PDF]

Health Sci Rep
ABSTRACT Background and Aims Lannea coromandelica (Houtt.) Merr., a deciduous tropical tree of the Anacardiaceae family, is traditionally used in Asian ethnomedicine to treat diabetes, skin diseases, ulcers, inflammation, and microbial infections. This review aims to consolidate current knowledge on its ethnomedicinal applications, phytochemistry ...
Siam NH, Akter S, Rahman A, Tasnim T, Ruhed MMH, Ahmed A, Rahman N, Mim AA, Tabassum T, Chowdhury MMI, Chowdhury JA.   +10 more
europepmc   +2 more sources

Preliminary Investigation of The Potential of Coconut Sugar Production Using Dwarf Varieties

CORD, 2021
Coconut sugar is one of the high economic value products. The production of coconut sugar In Indonesia is about 300,000 tonnes/year. During the last few years, the supply of raw materials for the coconut sugar product has diminished due to stagnant ...
Hengky Novarianto, Meity A. Tulalo, Sukmawati Mawardi   +2 more
doaj   +1 more source

Collection methods to preserve nutritive and physicochemical properties of unfermented coconut (Cocos nucifera) sap

CORD, 2023
Quality evaluation of unfermented coconut (Cocosnucifera) sap was done using two sap collection methods of application of Hal bark (Vateria acuminate) to the clay pots of 4L (TM) and novel sap collection method (NSCM), during 12 hours (from 6pm to 6 am).
Dilani Thilanka Hewa Pathirana, Isuru Wijesekara, L. L. W. C. Yalegama, M. A. Jayasinghe   +3 more
doaj   +1 more source

The effect of coconut sap and skim milk concentration on physicochemical and sensory characteristic of coconut sap drink yogurt

IOP Conference Series: Earth and Environmental Science, 2021
AbstractCoconut sap drink yogurt is a fermented product based on coconut sap and skim milk that made by fermentation using lactic acid bacteria ofLactobacillus bulgaricusandStreptococcus thermophilus. This study aimed to determine the effect of concentration of coconut sap and skim milk on physicochemical and sensory characteristic of coconut sap drink
null Karseno, null Erminawati, T Yanto, I Handayani   +3 more
openaire   +1 more source