Results 21 to 30 of about 46,254 (143)
CORD, 2011 Attempts were made to develop an appropriate low cost vinegar making technique and evaluate the physico-chemical, microbial and sensory qualities of the product. Coconut water was adjusted to four different levels of sugar levels (12%, 15%, 17%, and 20%)
K.D.P.P. Gunathilake
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CORD, 2010 The farm level technology of processing coconut sap sugar from toddy is a social enterprise which created a significant change in the livelihood of the people dependent on the coconut trees in Aroman, Carmen, North Cotabato.
Erlene C. Manohar
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Beverages, 2019 Nature has made nutritive products in such a way that it cannot be manufactured in laboratories or in mills. Coconut Neera is the natural sap of the mature coconut palms rich with all essential nutrients, minerals and vitamins for human health ...
Mohankumar Chinnamma +4 more
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Antimicrobial Properties of Cocos nucifera: A Review
CORD, 2015 Akinyele, T.A., 2011. Assessment of the antibacterial properties of n-Hexane extract of Cocos Nucifera and its interactions with some Conventional antibiotics. Masters Dissertation. University of Fort Hare, Alice. Alan´ıs, A.D., Calzada, F, Cervantes
Lalitha Ramaswamy
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Use of ebulliometer for alcohol determination in coconut toddy [PDF]
, 1975 Ebulliometers are used in the industry for estimation of Alcohol in toddy. This method was compared with hydrometer and pycnometer methods for estimation of alcohol in toddy.
Tissera, M.P., Samarajeewa, U.
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Preservation Of Coconut Toddy Sediments As A Leavening Agent For Bakery Products
, 2015 Toddy sediment (TS) was cultured in a PDA medium to determine initial yeast load, and also it was undergone sun, shade, solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and 60oC) drying with a view to preserve viability of yeast. Thereafter, this study was conducted according to two factor factorial design in order to determine best ...
B. R. Madushan +2 more
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Abstract Coconut toddy is a mild alcoholic drink which has high nutritive properties. The sap of coco palm undergoes natural fermentation and leads to change in physiochemical, microbiological and nutritive values. The toddy was subjected to various filtration techniques, then the filtered sample was separated into four batches and pasteurized by ...
B. KIRTHIGA +6 more
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Non-conventional uses and processing techniques for coconut products [PDF]
, 1970 At present the products of the coconut palm that are of commercial significance are copra, coconut oil, desicated coconut and coir fibre. Some recent trends is coconut technology are reviewed and certain claims for for the non-conventional utilization ...
Nathanael, W.R.N.
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ISOLATION AND IDENTIFICATION OF ACETIC ACID AND LACTIC ACID BACTERIA FROM TUBA AND LAMBANOG TODDY
Annals of Tropical Research, 1982 Tuba and lambanog toddy were sampled for identification of acetic acid and lactic acid bacteria using tryptone glucose yeast extract bromcresol green actidione agar, Beijerinck agar with Andrade's indicator plus actidione and tomato juice agar plus ...
Jesusito L. Lim, William L. Fernandez
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Letter from Toddy Adge Curran to Hagan
, 1927 Holograph letter from Toddy Adge Curran, 26 Edenvale Road, Ranelagh (Dublin), to Hagan, with Christmas ...
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