Results 141 to 150 of about 6,678,997 (194)

Kinetics of inactivation of peroxidase and polyphenol oxidase in tender coconut water by dielectric barrier discharge plasma

LWT, 2019
The spoilage enzymes in tender coconut water were inactivated by atmospheric cold plasma technology. The kinetics of peroxidase (POD) and polyphenol oxidase (PPO) inactivation was studied at voltage levels varying between 18 and 28 kV dielectric barrier ...
H. Chutia, Dipankar Kalita, C. Mahanta, Namita Ojah, A. Choudhury   +4 more
semanticscholar   +1 more source

Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP).

Food Chemistry, 2019
This study examined high voltage atmospheric cold plasma (HVACP) technology as a non-thermal intervention for inactivating Salmonella enterica serovar Typhimurium LT2 (ST2) in tender coconut water (TCW).
N. Mahnot, C. Mahanta, K. Keener, N. Misra   +3 more
semanticscholar   +1 more source

Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics.

Food Chemistry, 2021
S. Xu, Zewei Ma, Ying Chen, Jiaxin Li, Hangyu Jiang, Taiqi Qu, Weimin Zhang, Congfa Li, Sixin Liu   +8 more
semanticscholar   +1 more source

Atmospheric cold plasma inactivation of Escherichia coli and Listeria monocytogenes in tender coconut water: Inoculation and accelerated shelf-life studies

, 2019
In the current work we evaluated the effect of atmospheric cold plasma (ACP) generated in air and M65 (65% O2, 30% CO2, 5%N2) as working gases for inactivation of Escherichia coli and Listeria monocyotogenes in tender coconut water.
N. Mahnot, C. Mahanta, B. Farkas, K. Keener, N. Misra   +4 more
semanticscholar   +1 more source

Inactivation of Bacillus and Clostridium Spores in Coconut Water by Ultraviolet Light

Foodborne pathogens and disease, 2019
Bacterial spores are generally more resistant than vegetative bacteria to ultraviolet (UV) inactivation. The UV sensitivity of these spores must be known for implementing UV disinfection of low acid liquid foods.
B. Pendyala, A. Patras, Vybhav Vipul Sudhir Gopisetty, M. Sasges, S. Balamurugan   +4 more
semanticscholar   +1 more source

Multivariate optimization of a dispersive liquid-liquid microextraction method for determination of copper and manganese in coconut water by FAAS.

Food Chemistry, 2021
Joabes Santos Trindade, V. Lemos, Uillian Mozart Ferreira Mata Cerqueira, C. Novaes, S. A. Araújo, M. Bezerra   +5 more
semanticscholar   +1 more source

Attenuated Total Reflectance-Fourier transform infrared spectroscopy coupled with chemometrics for the rapid detection of coconut water adulteration.

Food Chemistry, 2021
T. Teklemariam, J. Moisey, Jason Gotera
semanticscholar   +1 more source

Patents Granted for Coconut Water, Coconut Water Vinegar and Machineries in Coconut Water Industry

2022
P. Rethinam, V. Krishnakumar
openaire   +1 more source

Coconut Water

2022
P. Rethinam, V. Krishnakumar
openaire   +1 more source

Coconut water as a rehydration fluid.

The New Zealand medical journal, 1979
The recent epidemic of cholera on the Pacific Ocean atoll of Tarawa, Gilbert Islands renewed interest in the use of coconut water as a rehydration fluid. Fifty-one samples of coconut water from Tarawa were analysed for a variety of constituents to assess its potential usefulness in the oral and parenteral rehydration of patients with cholera and other ...
T, Kuberski, A, Roberts, B, Linehan, R N, Bryden, M, Teburae   +4 more
openaire   +1 more source