Results 131 to 140 of about 54,216 (147)
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
exaly +2 more sources
Some of the next articles are maybe not open access.
Non-thermal Preservation Device of Coconut Toddy Using Short Wave Ultraviolet Light
2024 IEEE 4th International Conference on Electronic Communications, Internet of Things and Big Data (ICEIB)Glenn Magwili, Marloun P Sejera
exaly +2 more sources
Volatile Elements of Coconut Toddy (Cocos Nucifera) by Gas Chromatography–Mass Spectrometry
Journal of Chromatography & Separation Techniques, 2014Volatile components of coconut toddy were analyzed using GC Clarus 500 Perkin Elmer (Germany)-MS and identified by matching the mass spectra obtained with those present in the “NIST 2005” Library. Totally Thirty one volatile components were identified and were different quantities amounts of volatile components.
exaly +2 more sources
Isolation and Identification of Lactic Acid Bacteria in Coconut Toddy (Mnazi)
Journal of Asian Scientific Research, 2012Mnazi, like any other sugary plant sap can be processed into an alcoholic beverage through fermentation of the sugars present in the sap, yielding alcohol and carbon dioxide. It is sweet, dirty brown in color, containing 10-12% sugar, mainly sucrose (1).
T. T.Kadere, P. M. Kutima
openaire +1 more source
Isolation and identification of the genera Acetobacter and Gluconobacter in coconut toddy (mnazi)
2010This study investigated the occurrence and identified the dominant spoilage genera of acetic acid bacteria in coconut wine (mnazi), by plating the dilution series previously pre-enriched in a basalmedium onto GYP agar, followed by physiological and biochemical tests.
Kadere, TT +4 more
openaire +1 more source
Studies on yeast strains from Coconut (Cocos nucifera) Toddy in Sri Lanka : the tolerance to high temperature, salt, and inhibitors derived from lignocellulosic hydrolysates and mechanism of thermotolerance [PDF]
, 2020 博士(農学)
Ahangangoda Arachchige, Maduka Subodinee +1 more
openaire
The potential of coconut toddy for use as a feedstock for bioethanol production in Tuvalu
Biomass and Bioenergy, 2013Sarah Hemstock
exaly
Impact of Pasteurization on the Quality Attributes of Fermented Coconut Sap (Toddy)
Ranahansi Bandara, Chandi Yalegamaopenaire +1 more source