Results 21 to 30 of about 1,461 (149)
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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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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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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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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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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Journal of Nutrition & Food Sciences, 2014 Toddy is a sugary sap obtained from young inflorescence of a coconut tree. It turns alcoholic and sour due to the uncontrolled rapid fermentation caused by the natural microbiota present in it. This ultimately leads to poor quality toddy of lesser shelf life.
Hariharan B, Singaravadivel K
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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.
Samarajeewa, U., Tissera, M.P.
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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
doaj
Popular fermented foods and beverages in Southeast Asia [PDF]
, 2011 Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food availability in the area during the stage of monsoonal circulation. Techniques of preserving cereal and seafood products are well-developed in Southeast Asia.
Abdul Hamid, Azizah +3 more
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Sugar palm (Argena pinnata). Potential of sugar palm for bio-ethanol production [PDF]
, 2010 The energetic and economic feasibility of bioethanol production from sugar palm is virtually unknown. A positive factor are the potentially very high yields while the long non-productive juvenile phase and the high labor needs can be seen as problematic.
Elbersen, H.W., Oyen, L.P.A.
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