Tapping into Palm Sap: Insights into extraction practices, quality profiles, fermentation chemistry, and preservation techniques [PDF]
HeliyonThe quality profile, extraction yield, and fermentation chemistry of palm sap depend on various factors such as extraction technique, weather conditions, and preservation methods.
Fawzi Banat +2 more
exaly +5 more sources
Identifying weather patterns affecting household date palm sap consumption in Bangladesh, 2013-2016. [PDF]
PLoS ONENipah virus spillovers via consumption of date palm sap in Bangladesh vary substantially between years and have been associated with lower winter temperatures and precipitation.
Jules Jackson +8 more
doaj +3 more sources
Study on the changes during the fermentation of the wine prepared from palm (Phoenix sylvestris) sap
HeliyonThe sugary sap of different palm trees is fermented to create palm wine, an alcoholic beverage. This work was aimed at studying the changes that occur during the fermentation process of wine made from the sap of the wild date palm species Phoenix ...
Anish Dangal, Navin Gautam
exaly +4 more sources
Palm sap sugar an unconventional source of sugar exploration for bioactive compounds and its role on functional food development [PDF]
Heliyon, 2023 Palm sap sugar is a sweetener which is made from the sap or nectar collected from different varieties/species of palm trees. It has huge scope as an alternative sweetener in Indian market.
Tanmay Sarkar +3 more
doaj +2 more sources
Risk of Nipah virus transmission through date palm sap trade in Bangladesh: a qualitative ethnographic study [PDF]
One Health OutlookBackground Nipah virus is an emerging zoonotic pathogen with pandemic potential, primarily transmitted through the consumption of raw date palm sap contaminated with bat excretions.
A. K. M. Dawlat Khan +11 more
doaj +2 more sources
Colour changes during the processing of Arenga pinnata (palm) sap into sugar. [PDF]
J Food Sci Technol, 2018 This study reports the colour changes using CIELAB measurements (L*a*b* color space) and their correlation with time, temperature, total soluble solids (TSS), and pH during the processing of Arenga pinnata (palm) sap into granulated sugar. As a function of time, the sap became darker, more red, and more yellow indicating a continuous decrease of L ...
Victor I, Orsat V.
europepmc +4 more sources
Journal of Materials Research and Technology, 2021 Availability of fossil fuels is increasingly limited, so the search for alternative fuels is important. In accordance with the current scenario, bioenergy research emphasizes the bioethanol production from plants that are abundant and available ...
Ahmad Fudholi
exaly +3 more sources
Bacterial Metabarcoding of Raw Palm Sap Samples from Bangladesh with Nanopore Sequencing. [PDF]
FoodsThe traditional practice of harvesting and processing raw date palm sap is not only culturally significant but also an essential nutritional source in South Asia. Yet, the potential for bacterial or viral contamination from animals and environmental sources during its collection remains a real and insufficiently studied risk. Implementing improved food
Ábrahám Á +6 more
europepmc +4 more sources
Nipah Virus Transmission from Bats to Humans Associated with Drinking Traditional Liquor Made from Date Palm Sap, Bangladesh, 2011–2014 [PDF]
Emerging Infectious Diseases, 2016 Nipah virus (NiV) is a paramyxovirus, and Pteropus spp. bats are the natural reservoir. From December 2010 through March 2014, hospital-based encephalitis surveillance in Bangladesh identified 18 clusters of NiV infection.
M. Saiful Islam +12 more
doaj +2 more sources
Applied Food ResearchThe quality of palm sap harvested from the inflorescence of Palmyra palm (Borassus flabellifer Linn.) trees can vary significantly from one container to another, affecting the production of palm sugar.
Jintana Wiboonsirikul
exaly +3 more sources