Results 61 to 70 of about 6,678,997 (194)

QUALITY CHARACTERISTICS OF COCONUT WATER AND ITS EFFECT ON HUMAN SUBJECTS

Food and Environment Safety
Coconut water, the clear liquid extracted from coconuts (Cocos nucifera L.), is a refreshing tropical drink with a booming market. However, despite its success, the moisturizing properties of this product remain controversial.
Ekoua Regina KRABI, Koffi Maïzan Jean-Paul BOUATENIN, Yabo Majoie Géroxie TOHOYESSOU, Lydia Karell KOKOLA, Semassa Josiane ADJOBIGNON, Wahauwouélé Hermann COULIBALY, Fatoumata CAMARA, Marina KOUSSEMON, Sébastien NIAMKÉ   +8 more
doaj   +2 more sources

PENGOLAHAN LIMBAH AIR KELAPA MENJADI NATA DE COCO OLEH IBU KELOMPOK TANI DI KABUPATEN KUDUS

Jurnal Kewirausahaan dan Bisnis, 2018
Coconut water is one of traditional market waste problem. Use of coconut fruit remain its water useless then castaway to environment each day. Its waste problem can be solved with woman empowering especially farmer lady to process coconut water into ...
Fafa Nurdyansyah, Dyah Ayu Widyastuti
doaj   +1 more source

A novel coconut-malt extract medium increases growth rate of morels in pure culture

AMB Express, 2021
Morels are gourmet wild edible mushrooms that can grow on several substrates with significant growth rate variations. Such variations have hindered the development of a standardized culture media to promote morel’s sustainable production. The aim of this
Fabiola Rodríguez Evangelista, Isaac Chairez, Sigfrido Sierra, Hermilo Leal Lara, César Ramiro Martínez-González, María Eugenia Garín Aguilar, Gustavo Valencia del Toro   +6 more
doaj   +1 more source

The Effect of Green Coconut Water on Primary Dysmenorrhoea in Adolescent Women [PDF]

BIO Web of Conferences
Coconut water green is a healthy drink, it contains vitamin C, calcium, and magnesium, which can reduce tension muscles, and is a functional anti-inflammatory to lower painful menstruation.
Fitriani Wina, Arifuddin Sharvianty, Ariyandy Andi, Kadar Kusrini, Saleh Ariyanti, Idris Irfan   +5 more
doaj   +1 more source

Microwave heating effect on total phenolics and antioxidant activity of green and mature coconut water

, 2020
Coconut water (Cocos nucifera L.) from fruits of two ripening stages (green and mature) was used to perform microwave heat treatments. Three different heating conditions with maximum temperatures of 70, 80 and 90 °C were tested in three holding times (0,
Abraham Jesus Arzeta-Rios, D. Guerra-Ramírez, B. Reyes-Trejo, M. C. Ybarra‐Moncada, Holber Zuleta-Prada   +4 more
semanticscholar   +1 more source

Comparison of crystallized coconut sugar produced by traditional method and amorphous coconut sugar formed by two drying methods: vacuum drying and spray drying

International Journal of Food Properties, 2018
Coconut sugar is traditionally produced by evaporating sap until reaching its saturated liquid and formed a crystalline structure. This study investigated the comparison of coconut sugar made by traditional method (crystalline structure) and dried ...
Bambang Nurhadi, Nandi Sukri, Wahyu Kristian Sugandi, Annisa Puteri Widanti, Resi Restiani, Ziske Noflianrini, Bayu Rezaharsamto, Marleen Herudiyanto   +7 more
doaj   +1 more source

PENGOLAHAN NATA DE COCO MENGGUNAKAN SKIM DAN AIR KELAPA TANPA NITROGEN TAMBAHAN

Al-Ulum, 2020
Nitrogen is an additional material used in the processing of nata de coco which functions as a protein provider for the formation and proliferation of bacterial cells which will affect the formed cellulose.
Cica Riyani
doaj   +1 more source

The quality of nata de coco from sawarna and mapanget coconut varieties to the time of storing coconut water

, 2020
This study was aimed to find out the type of coconut water and its storage time in order to get the best of nata de coco quality. The design of experiments conducted in this study nested random design 2 factors.
B. Santosa, W. Wignyanto, N. Hidayat, Sucipto Sucipto   +3 more
semanticscholar   +1 more source

Investigation of physicochemical characterization, thermal inactivation kinetics of enzymes, and shelf-life study of pandan coconut water with honey addition

Food Chemistry Advances
The physicochemical, thermal inactivation, enzyme kinetics, and shelf-life study of pandan coconut water with various honey incorporations (0–15 %) and with and without heat treatment (80 °C and 25 °C) are examined in this study. The findings showed that
Z.Q. Sum, A.S. Yusri, N.M. Sarbon
doaj   +1 more source

Preliminary Study on Micropropagation of Hylocereus polyrhizus with Waste Coconut Water and Sucrose

, 2020
Mature coconut water is always been thrown away as a waste. However, it contain a lots of nutritional elements such as amino acids, pytohormones and minerals. Plant needs some essential nutrients besides pytohormones for their growth and development.
Zhe Cheng Ng, S. Tan, Siti Hamidah Radiyah Shiekh Mahmud, N. Ma   +3 more
semanticscholar   +1 more source