Results 11 to 20 of about 1,455 (162)
Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties. [PDF]
Food Sci Nutr, 2020 Coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices as it carries more minerals, antioxidants, and vitamins. Abstract This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm ...
Asghar MT +6 more
europepmc +2 more sources
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
doaj +1 more source
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
doaj +1 more source
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.
core +1 more source
Pengaruh Sabut Kelapa Terhadap Kualitas Nira Aren Dan Palm Wine [PDF]
, 2006 Effect of fresh coconut husk on the quality of Arenga pinnata toddy andpalm wineArenga pinnata toddy is the main row material for processing palmsugar and traditional beverage, like palm wine and cap tikus in NorthSulawesi. The quality of product depends
BARLINA, R. (RINDENGAN) +2 more
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