Results 21 to 30 of about 74 (55)
Assessment of Physicochemical Properties of Tequila Brands: Authentication and Quality
Journal of Chemistry, Volume 2016, Issue 1, 2016., 2016 Several physicochemical properties were measured in commercial tequila brands: conductivity, density, pH, sound velocity, viscosity, and refractive index. Physicochemical data were analyzed by Principal Component Analysis (PCA), cluster analysis, and the one‐way analysis of variance to identify the quality and authenticity of tequila brands.
Alejandra Carreon-Alvarez +9 more
wiley +1 more source
CORD, 2003 The processing of coconut sap produced from the sequential coconut toddy and nut production (SCTNP) scheme was conducted at the Philippine Coconut Authority - Zamboanga Research Center, San Ramon, Zamboanga City from 1997 and 1999-2001 to determine ...
Millicent I. Secretaria +2 more
doaj +1 more source
Evidence-Based Complementary and Alternative Medicine, Volume 2014, Issue 1, 2014., 2014 Plants have served as sources of food and medicines for human beings since their advent. During famines or conditions of food scarcity, people throughout the world depend on unconventional plant items to satiate their hunger and meet their nutritional needs. Malnourished people often suffer from various diseases, much more than people eating a balanced
Fardous Mohammad Safiul Azam +6 more
wiley +1 more source
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
doaj +1 more source
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
doaj +1 more source
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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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
openaire +1 more source
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
openaire +2 more sources
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
doaj