Results 141 to 150 of about 412,150 (178)
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. +4 more
doaj +1 more source
Value Chain Analysis of Coconut in Orissa [PDF]
Coconut crop forms an important constituent of food basket of the people of Orissa and meets the economic needs of people dependent on its marketing.
Kumar, Niraj, Kapoor, Sanjeev
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Coconut sap sugar and syrup: a promising functional food/ingredient
Acta Manilana, 2015 Trinidad Trinidad +6 more
openaire +1 more source
Enhancing Organic Continuance Intentions of Organic Coconut Sugar Technology
Quality - Access to Success, 2021 openaire +1 more source
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Journal of Food Science and Technology, 2021
The investigation was aimed to understand the effect of coconut milk, tender coconut pulp, tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice cream formulations were laid out to substitute the major ingredients of ice cream such as, dairy milk and butter with coconut milk, skim milk powder with tender coconut ...
M R Manikantan +2 more
exaly +3 more sources
The investigation was aimed to understand the effect of coconut milk, tender coconut pulp, tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice cream formulations were laid out to substitute the major ingredients of ice cream such as, dairy milk and butter with coconut milk, skim milk powder with tender coconut ...
M R Manikantan +2 more
exaly +3 more sources
Authentication of Indonesian Coconut Sugar Using Stable Carbon Isotopes
Food Analytical Methods, 2021Indonesian 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 M. Rogers
exaly +2 more sources
Use of coconut sugar as an alternative agent in osmotic dehydration of strawberries
Journal of Food Science, 2023Abstract 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 +4 more
openaire +2 more sources
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
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