Results 151 to 160 of about 412,150 (178)
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Glycemic response of coconut sugar, sucrose and brown sugar in healthy subjects
2023Diabetes 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 +1 more
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Rate of browning reaction during preparation of coconut and palm sugar
International Congress Series, 2002Abstract 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
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A Neuro-Fuzzy Mixing Control Model for the Cooking Process of Coconut Sugar
Proceedings of the 9th International Conference on Computer and Automation Engineering, 2017This 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 +5 more
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Product Development of Reduced Fat Coconut Milk Ice Cream from Coconut Sugar for Health
2023Thai Science and Technology Journal, 31, 2, 105 ...
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Food Research International
Due to the high demand for natural sweeteners and their perceived health benefits, it is crucial to use analytical techniques for accurately profiling natural sweeteners. The present study describes a simple and fast approach for the analysis of sweeteners using 1D - 1H NMR spectroscopy.
Anisha, Biswas +2 more
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Due to the high demand for natural sweeteners and their perceived health benefits, it is crucial to use analytical techniques for accurately profiling natural sweeteners. The present study describes a simple and fast approach for the analysis of sweeteners using 1D - 1H NMR spectroscopy.
Anisha, Biswas +2 more
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Changes in the sugar composition of coconut water during maturation and germination
Journal of the Science of Food and Agriculture, 1950AbstractChanges in the sugar content of the water of the coconut have been followed during ripening and germination. From the most immature fruit in which the cavity has just formed to about the seven‐month‐old fruit when it is full size but still unripe, the sugars present, which are almost entirely reducing sugars, increase to a maximum of about 5 ...
R. Child, W. R. M. Nathanel
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Effect of ultrasound treatment on sugars and minerals in tender coconut water
International Journal of Farm Sciences, 2018Tender coconut water is a highly perishable drink susceptible to microbial and enzymatic degradation. Preservation by ultrasonic treatment is an innovative technique for liquid food without affecting its organoleptic qualities. The effect of ultrasound (30 kHz, 200 W, 10 and 15 min) on total and reducing sugars and minerals like Ca, K, Mg and P of ...
M Vidhya, N Varadharaju, D Amirtham
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A Machine Learning Approach for Coconut Sugar Quality Assessment and Prediction
2018 IEEE 10th International Conference on Humanoid, Nanotechnology, Information Technology,Communication and Control, Environment and Management (HNICEM), 2018This study presents a machine learning approach to accurately assess the quality of coconut sugar using RGB values. Python and scikit-learn were used to run the following machine learning algorithms: artificial neural network (ANN), stochastic gradient descent (SGD), k-nearest neighbors (k-NN) algorithm, support vector machine (SVM), decision tree (DT)
Lea Monica B. Alonzo +4 more
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Electrolytes, sugar, calories, osmolarity and pH of beverages and coconut water.
The Southeast Asian journal of tropical medicine and public health, 1983Oral rehydration has been recommended in patients with diarrhoea to replace fluid loss from the gastrointestinal tract and reduce the need for intravenous therapy. Beverages (i.e. Cola, Sprite etc.) and coconut water may be used as sources of oral fluid when glucose-electrolyte solution is not available.
B, Chavalittamrong +2 more
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