Results 1 to 10 of about 1,455 (162)
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
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CORD, 2002 The response to sequential coconut toddy and nut production (SCTNP) scheme of four coconut varieties/hybrids at PCA-Zamboanga Research Center, San Ramon, Zamboanga City showed that the dwarf x tall hybrids, Malayan red dwarf x Baybay tall (MRD x BAYT ...
M.I. Secretaria +5 more
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TODDY PRODUCTION MODELS OF PB 121 AND KHINA 1 COCONUT HYBRIDS
CORD, 1998 Tapping PB‑121 for coconut toddy can possibly reduce the loss ofproduction due to Phytophora infection and increasesfarmers income. Experiment was conducted in order to know the potential production of toddy of PB‑121 hybrid compared to KHINA‑1.
Margaretha M.M. Rumokoi +1 more
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Thermo-and salt-tolerant Saccharomyces cerevisiae strains isolated from fermenting coconut toddy from Sri Lanka [PDF]
Biotechnology & Biotechnological Equipment, 2019 ‘Toddy’ is an alcoholic beverage obtained by the natural fermentation of phloem sap. We isolated 27 yeast strains from coconut toddy in Sri Lanka.
Maduka Subodinee Ahangangoda Arachchige +2 more
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Kombinasi Nira Kelapa(Arenga pinnata (Wurmb) Merrill) dan Sitrat dalam Pengawetan Semen Domba
Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2010 The purpose of this study to identify the combination of the Arenga pinnata (AP) toddy with Citrate diluent in sheep semen preservation at room temperature.
Jalius Jalius
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Yeast strains from coconut toddy in Sri Lanka show high tolerance to inhibitors derived from the hydrolysis of lignocellulosic materials [PDF]
Biotechnology & Biotechnological Equipment, 2019 We previously isolated 18 Saccharomyces cerevisiae strains from coconut toddy in Sri Lanka. All the 18 strains (SLY-1 to SLY-18) could grow aerobically up to 18 mmol L−1 vanillin in yeast extract–peptone–dextrose (YPD) medium, and the SLY-10 strain ...
Maduka Subodinee Ahangangoda Arachchige +2 more
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Authenticity Testing of Coconut Toddy Samples (Palm Wine) Using Sulfated Ash Content [PDF]
Food Science and Technology, 2018 Coconut toddy (palm wine) is an effervescence beverage tapped from young inflorescence of coconut tree (Cocos nucifera). The sap contains various nutrients, and it undergoes natural fermentative changes when it is stored. Toddy is a traditional alcoholic drink in Sri Lanka.
Gowri Ramanah +4 more
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Isolation and characterisation of Sri Lankan yeast germplasm and its evaluation for alcohol production [PDF]
, 2006 Use of inferior yeast cultures represents one of the reasons for low fermentation efficiencies in Sri Lankan alcohol distilleries that use sugarcane molasses. The present study isolated and characterised yeast strains found in natural environments in Sri
Chandrasena, G. +2 more
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COCONUT PRODUCTS AND THEIR DIVERSIFICATION INDIAN EXPIERIENCE
CORD, 1991 The primary processing of coconut products is a popular activity in the major coconut growing states of India. Traditionally, coconut is processed at the farm leve] for conversion into copra and for the extraction of coir fibre.
P.K. THAMPAN
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CORD, 2008 The processing of natural and nutritious coconut sap juice and coconut sap concentrate for commercial production was conducted by the members of the Samahang Magniniyugan ng Tawan-tawan (SMT) at Barangay Tawan-tawan, Baguio District, Davao City, Southern
Millicent I. Secretaria
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