Coconut water preservation and processing: a review
نویسندگان
چکیده
منابع مشابه
Coconut water processing using ultrafiltration and pasteurization
Green coconut water is traditionally consumed fresh, directed from the fruit at production regions. In order to allow its consumption in other regions, its industrialization demands a conservation process able to maintain its physic-chemical and sensory characteristics. Pasteurization is the main technique used for beverage preservation and microbiological safety. On the other side, membrane te...
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High pressure (HP) processing is essentially a non-thermal decontamination process, in the present review, the basic principles underlying the effects of high pressure on food constituents and quality attributes and recent data concerning the following specific effects of high pressure on food products are discussed. Especially this paper provides a basic overview on preserving foods by high-pr...
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NMR and chemometrics was applied to understand the variations in chemical composition of coconut water under different processing. Six processing treatments were applied to coconut water and analyzed: two control (with and without sulphite), and four samples thermally processed at 110°C and 136°C (with and without sulphite). Samples processed at lower temperature and without sulphite presented ...
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Medical resources routinely used for intravenous hydration and resuscitation of critically ill patients may be limited in remote regions of the world. When faced with these shortages, physicians have had to improvise with the available resources, or simply do without. We report the successful use of coconut water as a short-term intravenous hydration fluid for a Solomon Island patient, a labora...
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ژورنال
عنوان ژورنال: Fruits
سال: 2012
ISSN: 0248-1294,1625-967X
DOI: 10.1051/fruits/2012009