Results 191 to 200 of about 11,511 (223)

Recent advances in biomass deconstruction, microbial conversion, artificial intelligence, and carbon capture for sustainable bioenergy. [PDF]

Bioresour Bioprocess
Kumar V, Mishra S, Joshi P, Misra J, Yegneswaran PP, Mallikarjun B, Yazdani SS, Lal PB.   +7 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

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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‰).
Karyne M Rogers, Yuwei Yuan, 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 ...
Naphaporn Chiewchan
exaly   +2 more sources

GA Optimization of Coconut Sugar Cooking Process

Proceedings of the 9th International Conference on Computer and Automation Engineering, 2017
This study presents the optimization of cooking process for the coconut sugar. Designing the process control of cooking coconut sugar requires dynamic programming that uses nonlinear differential equations which could be difficult to model and analyze.
Renann G. Baldovino, Mary Grace Ann C. Bautista, Aaron U. Aquino, Edwin J. Calilung, Edwin Sybingco, Elmer P. Dadios   +5 more
openaire   +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

An Automated Vacuum Packaging and Sealing Machine for Coconut Sugar Production

2018 IEEE 10th International Conference on Humanoid, Nanotechnology, Information Technology,Communication and Control, Environment and Management (HNICEM), 2018
Coconut sugar is a palm sugar made from the sap of the flower bud stem of the coconut palm. It is one of the four major sectors in agriculture in the Philippines. The purpose of the machine is to design and prototype an automated vacuum packaging and sealing machine for coconut sugar.
Roscoe Seth A. Aquino, Matthew E. Cabalinan, John Raphael B. Cruz, Francois S. Lao, Renann G. Baldovino   +4 more
openaire   +2 more sources

Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries

Journal of Food Science, 2023
Abstract This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose for the osmotic dehydration (OD) of strawberries. OD was performed by immersing strawberries cut into 13.6 ± 0.4 mm edge cubes in osmotic solutions of CS or sucrose, at two different concentrations (40% and 60%, w/
Leandro Levate Macedo, Jefferson Luiz Gomes Corrêa, Cintia da Silva Araújo, Daniela da Silva Oliveira, Luciano José Quintão Teixeira   +4 more
openaire   +2 more sources

Glycemic response of coconut sugar, sucrose and brown sugar in healthy subjects

2023
Diabetes mellitus is a disorder in which blood sugar (glucose) levels are abnormally high because the body does not produce enough insulin to meet its needs. The world population with Diabetes mellitus is estimated to be about 387 million and may reach 471 million in 2035.
Franciellen Sawitzki, Marcelo Augusto Mendes da Silva   +1 more
openaire   +1 more source

A Neuro-Fuzzy Mixing Control Model for the Cooking Process of Coconut Sugar

Proceedings of the 9th International Conference on Computer and Automation Engineering, 2017
This study presents a neuro-fuzzy system used in developing an appropriate model for the mixing control of the coconut sugar cooking process. The developed model is trained and tested using actual data and process gathered from cooking coconut sap run in several trials.
Aaron U. Aquino, Mary Grace Ann C. Bautista, Renann G. Baldovino, Edwin J. Calilung, Edwin Sybingco, Elmer P. Dadios   +5 more
openaire   +1 more source