Results 11 to 20 of about 215 (142)
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 +2 more sources
Journal of Microbial & Biochemical Technology, 2013 Thirty one Volatile compounds from fermented coconut toddy were isolated by extracting with three different organic solvents viz., Diethyl ether, Dichloromethane and Chloroform simultaneously and analyzed by GC-MS. Eleven Distinct flavor compounds were extracted using diethyl ether in which greater quantity constitutes hydroquinone, ethyl hydrogen ...
Alagusundaram K
exaly +2 more sources
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.
Alagusundaram K
exaly +2 more sources
Isolation and identification of the genera Acetobacter and Gluconobacter in coconut toddy (mnazi)
African Journal of Biotechnology, 2010 This 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 +4 more sources
Journal of the National Science Foundation of Sri Lanka, 1998 Several yeast strains capable of fermenting glucose at 40°(5 were isolated fromcoconut toddy. Two strains, whichgavehighethanol concentration at 40° C were identified as strains of Saccharomyces cereuisiae. Strain T-31 (NCYC 2401) at 40°C gave high alcohol concentration in both YPS and molasses media, 7.4% and 5.4% v/v respectively, while strain SK-33 (
S. Chandrani Wijeyaratne
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The feasible screening of genuine fresh palmyrah toddy and sugar or rice toddy using near-infrared spectroscopy [PDF]
HeliyonVelauthamurthy Kugamoorthy
exaly +2 more sources
சங்கத் தமிழரின் உணவுகள் / Foods of the Sangam Tamils [PDF]
Chenkaantal, 2023 In Sangam literature, food was a very important one. The Sangam Tamil people gave more importance to food. They ate natural foods, boiled foods, vegetable foods, nonvegetable foods, meat, etc.
முனைவர் நா. சிவகுரு / Dr. N. Sivaguru
doaj +1 more source
COCONUT PRODUCTS AND THEIR DIVERSIFICATION INDIAN EXPIERIENCE
CORD, 1991 The primary processing of coconut products is a popular activity in the major coconut growing states of India. Traditionally, coconut is processed at the farm leve] for conversion into copra and for the extraction of coir fibre.
P.K. THAMPAN
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CORD, 2008 The processing of natural and nutritious coconut sap juice and coconut sap concentrate for commercial production was conducted by the members of the Samahang Magniniyugan ng Tawan-tawan (SMT) at Barangay Tawan-tawan, Baguio District, Davao City, Southern
Millicent I. Secretaria
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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