Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes manufacturers develop alternatives. The research objective was to select optimal concentration emulsifiers for egg-free mayonnaise made from virgin coconut oil.
 Study objects methods. We produced 20 samples with differe...

This experimental study concerns influence of feeding in experimental animals (mice), using diets containing fatty acids of either animal or vegetal origin, in particular extra-virgin olive oil which is rich in monounsatured fatty acids (MUFAs). Animals have been divided into several experimental groups including either inactive or in exercise animals fed with either diet containing unsatured f...

Solid coconut waste (SCW) is a by-product of milk production which still contains virgin oil (VCO). This usually thrown away or left in fields. study aims to optimize the effects Microwave power (80–400 W), irradiation time (1–4 minutes), and solvent feed ratio (SF) (10–30 ml/g) on extraction VCO from SCW using microwave-assisted extraction. The optimized conditions were microwave power: 160 W,...

Chumphon Horticultural Research Centre (CHRC) is Thailand’s main coconut research unit. CHRC has developed three coconut cultivars: Sawi Hybrid No. 1 (Malayan Yellow Dwarf x West African Tall: MYD x WAT), Chumphon Hybrid No. 60 (Thai Tall: THT x WAT) and Chumphon Hybrid No. 2 (MYD x THT). This study compared some chemical components in virgin coconut oil (VCO) from coconut hybrids with their pa...