Coconut milk and coconut oil: their manufacture associated with protein functionality
Coconut palm (Cocos nucifera L.) is an economic plant cultivated in tropical countries,
mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and …
mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and …
Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread
This study aimed to apply silkworm pupae (SP) to food product development. The
characteristics and sensory acceptance of chicken bread spread fortified with SP at different …
characteristics and sensory acceptance of chicken bread spread fortified with SP at different …
Physical and textural properties of mayonnaise prepared using virgin coconut oil/fish oil blend
Physical and textural properties of mayonnaise prepared using virgin coconut oil (VCO)/fish
oil (FO) blends at different ratios were examined in comparison with that prepared using …
oil (FO) blends at different ratios were examined in comparison with that prepared using …
The virgin coconut oil (VCO) emulsion powder characteristics: effect of pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques
B Nurhadi, S Selly, S Nurhasanah, RA Saputra… - Italian Journal of Food …, 2022 - itjfs.com
Virgin coconut oil (VCO) has many health benefits; however, drinking of VCO directly is still
uncommon. In order to overcome this problem, microencapsulation can be one of the …
uncommon. In order to overcome this problem, microencapsulation can be one of the …
Environmentally friendly production method of virgin coconut oil using enzymatic reaction
S Harimurti, RM Rumagesan - IOP Conference Series …, 2020 - iopscience.iop.org
Abstract Virgin Coconut Oil (VCO) has been known in Indonesia since a decade ago. This
oil is made from coconut milk using unheated method, such as enzymatic, physical, and …
oil is made from coconut milk using unheated method, such as enzymatic, physical, and …
Elucidating the physicochemical and structural properties of Ganoderma lucidum spores: Comparative analysis of various disruption techniques
This study evaluated Ganoderma lucidum G2 spores (GLS) using various processing
techniques: vibrating milling, ball milling, and autoclaving. Broken GLS via vibrating and ball …
techniques: vibrating milling, ball milling, and autoclaving. Broken GLS via vibrating and ball …
GC-MS-based metabolomics reveals dynamic changes in the nutritionally important metabolites in coconut meat during nut maturation
Coconut is an economically important tropical palm fruit. Among various coconut products,
the endosperm (coconut meat) is a rich source of several nutritionally rich metabolites. The …
the endosperm (coconut meat) is a rich source of several nutritionally rich metabolites. The …
Use of protease from seabass pyloric caeca in combination with repeated freeze–thawing cycles increases the production efficiency of virgin coconut oil
Virgin coconut oil (VCO) is separated from coconut milk using partially purified protease from
seabass pyloric caeca (PPSP) in combination with different treatments including micro …
seabass pyloric caeca (PPSP) in combination with different treatments including micro …
Comparative study on extraction of virgin coconut oil with the aid of partially purified protease from seabass pyloric caeca and commercial trypsin
Coconut milk was hydrolyzed by partially purified protease from seabass pyloric caeca
(PPSP) and commercial trypsin (CT) at various levels (5 and 10 unit/g protein) at 60° C for …
(PPSP) and commercial trypsin (CT) at various levels (5 and 10 unit/g protein) at 60° C for …
COCONUT OIL BASED COOKIES FORTIFIED WITH BIO-CALCIUM: CHARACTERISTICS AND NUTRITIONAL COMPOSITIONS.
The main objective of this study was to develop coconut oil based cookie fortified with tuna
bone bio-calcium (Bio-Ca) as healthy food rich in medium chain fatty acid and calcium. The …
bone bio-calcium (Bio-Ca) as healthy food rich in medium chain fatty acid and calcium. The …