Results 1 to 10 of about 6,678,997 (194)

Enhancing bacterial cellulose production of Komagataeibacter nataicola through fermented coconut water by Saccharomyces cerevisiae: A metabonomics approach [PDF]

Current Research in Food Science
Nata de coco, an edible bacterial cellulose (BC) product, is a traditional dessert fermented in coconut water. Production of Nata de coco by Komagataeibacter nataicola is enhanced by pre-fermented coconut water, but its instability is a challenge.
Shuangwen Fei, Meijuan Fu, Jiamu Kang, Jiaxi Luo, Yanmei Wang, Jia Jia, Sixin Liu, Congfa Li   +7 more
doaj   +5 more sources

Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina-MiSeq Sequencing. [PDF]

Microorganisms
The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and ...
Limbad M, Gutierrez Maddox N, Hamid N, Kantono K, Higgins C.   +4 more
europepmc   +6 more sources

Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids. [PDF]

Foods, 2022
The uncontrolled natural pre-fermentation process of coconut water represents great hidden safety hazards, unstable production, and impact on the quality of nata de coco–the trade name of bacterial cellulose (BC) in food industry.
Lin X, Song Z, Jiang H, Hao Y, Hu X, Liu S, Li C.   +6 more
europepmc   +2 more sources

Fostering kappa (κ)-carrageenan hydrogels with the power of a natural crosslinker: a comparison between tender coconut water and potassium chloride (KCl) for therapeutic applications. [PDF]

3 Biotech
This study investigated the potential of tender coconut water as a natural alternative to potassium chloride (KCl) to crosslink κ-carrageenan hydrogels.
Markale A, Mateti T, Likhith K, Bhatt SS, Rajesh KM, Managuli V, Nune M, Raval R, Kumar P, Thakur G.   +9 more
europepmc   +2 more sources

Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents [PDF]

Scientific Reports, 2023
This research studied how different types and concentrations of encapsulating agents impacted freeze-dried coconut water products. Volatile aroma and physicochemical product characteristics were evaluated. The encapsulating agents were maltodextrin 4–8% (
Yardfon Tanongkankit, Sunee Eadmusik, Pakkawat Detchewa, Tanakwan Budsabun, Wattana Panphut, Nattakan Jakkranuhwat, Sriwiang Rittisak, Panadda Nonthanum, Chanthima Phungamngoen   +8 more
doaj   +2 more sources

Preventing enzymatic browning of freshly cut green bananas through immersion in normal water, lemon juice, and coconut water. [PDF]

Food Sci Nutr
The rising demand for freshly cut agricultural produce like bananas, apples, pears, potatoes, and roots due to health concerns and modern lifestyles has heightened awareness of their susceptibility to browning, which diminishes their appeal and ...
Sarkar S, Akhter S, Roy J, Wazed MA, Abedin R, Neogie S, Mishat KB, Sarker MSH.   +7 more
europepmc   +2 more sources

Fatal 3-Nitropropionic Acid Poisoning after Consuming Coconut Water. [PDF]

Emerg Infect Dis, 2021
We describe the fatal course of a patient with initial symptoms of vomiting and nausea who developed symptoms of dystonia, encephalopathy, and coma. The cause of death was poisoning with 3-nitropropionic acid from coconut water spoiled with the fungus ...
Birkelund T, Johansen RF, Illum DG, Dyrskog SE, Østergaard JA, Falconer TM, Andersen C, Fridholm H, Overballe-Petersen S, Jensen JS.   +9 more
europepmc   +2 more sources

Antioxidant and longevity inducing properties of coconut water on human dermal fibroblasts [PDF]

Heliyon
Coconut water is a popular drink in tropical countries and worldwide due to its delicious taste, easy consumption and nutritionally rich properties. Our study aimed to identify bioactive compounds of coconut varieties and their antioxidant as well as ...
Sarun Na Nakorn, Hasaya Dokduang, Nisana Namwat, Poramate Klanrit, Arporn Wangwiwatsin, Bundit Promraksa, Sirinya Sitthirak, Tinnapat Seaban, Watcharin Loilome   +8 more
doaj   +2 more sources

Lipidomics combined with amino acids and their derivatives: Targeted metabolomics analysis for the quality deterioration of coconut water [PDF]

Current Research in Food Science
A systematic analysis of temporal changes in coconut water quality is essential for coconut industry development. This study elucidated deterioration-related metabolic pathways by integrating targeted lipidomics with amino acids and their derivatives ...
Tao Wang, Mengyang Zhang, Wenxue Chen, Lipin Chen, Meizhen Xie, Yong-Huan Yun   +5 more
doaj   +2 more sources

The Chemical Composition and Biological Properties of Coconut (Cocos nucifera L.) Water

Molecules, 2009
Coconut water (coconut liquid endosperm), with its many applications, is one of the world’s most versatile natural product. This refreshing beverage is consumed worldwide as it is nutritious and beneficial for health.
Yan Fei Ng, Swee Ngin Tan, Jean W. H. Yong, Liya Ge   +3 more
doaj   +3 more sources