Results 41 to 50 of about 6,678,997 (194)

Water productivity in irrigated coconut palms in humid tropical climate conditions in eastern Brazilian Amazon [PDF]

Ciência Rural
: The growing demand for coconut water has led to the expansion of irrigated green dwarf coconut cultivation; however, the inefficient use of water has contributed to the degradation and waste of water resources, making fundamental studies aiming to ...
Erika de Oliveira Teixeira de Carvalho, Gabriel Siqueira Tavares Fernandes, Matheus Lima Rua, Adrielle Carvalho Monteiro, João Vitor Ferreira da Silva, Maria de Lourdes Alcântara Velame, João Vitor de Novoa Pinto, Paulo Manoel Pontes Lins, Fábio Rodrigues de Miranda, Paulo Jorge de Oliveira Ponte de Souza   +9 more
doaj   +1 more source

Metabolomics Analysis of the Deterioration Mechanism and Storage Time Limit of Tender Coconut Water during Storage

Foods, 2020
Tender coconut water tastes sweet and is enjoyed by consumers, but its commercial development is restricted by an extremely short shelf life, which cannot be explained by existing research.
Yunwu Zhang, Wenxue Chen, Haiming Chen, Q. Zhong, Yonghuan Yun, Weijun Chen   +5 more
semanticscholar   +1 more source

Effects of Coconut Water on Retina in Diabetic Rats [PDF]

Evidence-Based Complementary and Alternative Medicine, 2020
Coconut water (CW) is a natural aseptic nutritious beverage, containing several biologically active compounds. This study aimed to determine the antiretinopathy effects of CW on diabetic Sprague Dawley (SD) rats using streptozotocin (STZ) and explore its potential mechanism.
Xiaohua Zhang, Li Peng, Yanan Dai, Xia Sheng, Shaomei Chen, Qing Xie   +5 more
openaire   +2 more sources

Exploring the influence of sterilisation and storage on some physicochemical properties of coconut (Cocos nucifera L.) water

BMC Research Notes, 2011
Background Fresh coconut (Cocos nucifera L) water is a clear, sterile, colourless, slightly acidic and naturally flavoured drink, mostly consumed in tropical areas. It is a rich source of nutrients and has been used for medical purposes.
Agyare Rebecca, Doe Edna D, Awua Adolf K
doaj   +1 more source

Protective effects of coconut water against the intraperitoneal infused carbon tetrachloride-induced toxicity—evaluations of biochemical, haematological and histopathological profiles in rats

Bulletin of the National Research Centre, 2022
Background Coconut water is a relished beverage traditionally used as a remedy for childhood diarrhoea and gastroenteritis. It can be given to an individual who has hangover or suspected to have ingested a toxic substance. In this study, we evaluated the
Okezie Emmanuel, Ifeanyichukwu Elekwa, Chidiebere Paul-Joseph, Victor C. Ude, Ozioma G. Egedeuzu, Solomon N. Ijioma, Victor Obioma Amachaghi, Chikezie Uche-Ikonne, Eziuche A. Ugbogu   +8 more
doaj   +1 more source

Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water

, 2020
The sweet, clear, aqueous part inside the immature green coconut is referred as tender coconut water (TCW). Although several processing techniques have been attempted, preserving the TCW with its wholesome natural property is yet to be achieved.
Kulal Rajashri, B. Roopa, P. Negi, N. Rastogi   +3 more
semanticscholar   +1 more source

Chemical composition of thermally processed coconut water evaluated by GC-MS, UPLC-HRMS, and NMR.

Food Chemistry, 2020
Thermally-processed coconut water often develop a commercially-undesirable pink color, thus, NMR, UPLC-HRMS, GC-MS analyses combined with chemometrics approach were applied to evaluate chemical variations in comparison to tender water (control) that ...
Aline G Cunha, E. A. Alves Filho, L. Silva, P. R. Ribeiro, T. Rodrigues, E. Brito, M. R. Miranda   +6 more
semanticscholar   +1 more source

PENAMBAHAN EKSTRAK KULIT BUAH NAGA PADA PENGEMBANGAN PRODUK NATA DE COCO BERANTIOKSIDAN

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2019
Nata de coco is made from coconut water which is processed by fermentation using Acetobacterxylinum. The nutrients in this product are mostly cellulose fibers better known as bacterial cellulose.
Budi Santosa, Lorine Tantalu, Untung Sugiarti   +2 more
doaj   +1 more source

Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

Foods, 2020
There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to
Mansi Limbad, Noemi Gutierrez Maddox, N. Hamid, Kevin Kantono   +3 more
semanticscholar   +1 more source

Changes in postharvest physio-biochemical characteristics and antioxidant enzymes activity of cut alsteroemeria aurantiaca flower as affected by cycloheximide, coconut water and 6-benzyladenine

Bioscience Journal, 2017
Early leaf yellowing in cut alstroemeria (Alstroemeria aurantiaca) flowers before flower development and petal abscission is an important limiting postharvest quality and vase life factors.
Saeedeh Alizadeh Matak, Davood Hashemabadi, Behzad Kaviani   +2 more
doaj   +3 more sources