Results 151 to 160 of about 9,567 (188)

Targeted metabolomic and transcriptomic reveal the regulatory network of ultrasound on polyphenol biosynthesis in tender coconut flesh during storage. [PDF]

Food Chem (Oxf)
Fang C, Huang X, Huang Y, Zhang M, Chen H, Chen W, Zhong Q, Pei J, Lv Y, He R, Chen W.   +10 more
europepmc   +1 more source

Providing Nutrition Guidance in the Absence of Conclusive Evidence: What Is a Clinician to Do? [PDF]

JACC Adv
Appel LJ, Lichtenstein AH.
europepmc   +1 more source

Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives. [PDF]

Food Sci Anim Resour
Oh S, Lee DY, Kim D, Jung Y, Hur SJ, Jang A.   +5 more
europepmc   +1 more source

Structural Characterization and Molecular Docking Studies of Fresh Coconut Meat Polysaccharides. [PDF]

Int J Mol Sci
Huang J, Ma M, Qin M, Li X, Ren Y.
europepmc   +1 more source

Plant-based analogues to meat and dairy for sustainable food systems. [PDF]

Proc Nutr Soc
Nájera Espinosa S, Hadida G, Reuzé A, Lindberg L, Green R, Scheelbeek P.   +5 more
europepmc   +1 more source

What Is the Role of Plant-Based Alternatives to Animal Foods in the Great Food Transformation: A Narrative Review. [PDF]

J Nutr
Philippi Rosane B, Okoren L, Andersen BV, Byrne DV, Bügel SG.   +4 more
europepmc   +1 more source

Measuring sugar intake in oral health birth cohort studies: a scoping review. [PDF]

Front Nutr
Sarawagi S, Gambetta-Tessini K, Alves-Costa S, Cardoso MA, Nascimento GG, Peres KG.   +5 more
europepmc   +1 more source

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Authentication of Indonesian Coconut Sugar Using Stable Carbon Isotopes

Food Analytical Methods, 2021
Indonesian coconut sugar (n = 109 samples) from different local producers was analyzed over a 2-year period. A mean δ13C value of − 25.6‰ ± 0.4‰ was determined for unadulterated (pure) coconut sugar. Seasonal climatic differences of up to ± 0.4‰ increase the standard deviations of coconut sugar (− 25.6‰ ± 0.8‰).
Yuwei Yuan, Karyne Rogers, Rogers Karyne M   +2 more
exaly   +2 more sources

Effects of coconut sugar and stabilizing agents on stability and apparent viscosity of high-fat coconut milk

Journal of Food Engineering, 2008
Abstract This study was aimed at determining the physical properties of sterilized high-fat coconut milk (30%) as affected by coconut sugar (10–30%) and stabilizing agents, namely carboxymethyl cellulose (CMC, 0.6–1.0%) and Montanox 60 (0.6–1.0%). The emulsion stability (ES) and rheological properties were determined after thermal processing at 121 ...
Karunthapat Jirapeangtong, Suwit Siriwatanayothin, Naphaporn Chiewchan   +2 more
exaly   +2 more sources

Rate of browning reaction during preparation of coconut and palm sugar

International Congress Series, 2002
Abstract The objective of this research was to analyse the rate of browning reaction during preparation of palm and coconut sugar. Brown colour formation during preparation of coconut sugar at a laboratory scale followed a zero order reaction with a constant of formation (k) equal to 5.15×10−3 AU min−1 (AU=Absorbance Unit).
Anton Apriyantono
exaly   +2 more sources