Development of Shelf-stable Ready-to-serve Green Coconut Water
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The major problem encountered in coconut water stabilisation is apparently not microbiological or chemical stability, since these objectives have already been partially achieved, but the fact that enzymes need to be inactivated to stabilise the colour and taste of the final product.
“The major problem encountered in coconut water stabilisation is apparently not microbiological or chemical stability, since these objectives have already been partially achieved [44,45], but the fact that enzymes need to be inactivated to stabilise the colour and taste of the final product.”
From Coconut water preservation and processing: a review (2012) · cites this paper as [44]
Addition of citric acid changed the taste of processed canned/bottled green coconut water.
“The storage stability of the canned and bottled green coconut water was satisfactory but the addition of citric acid did change the taste of the processed product.”
From Coconut water preservation and processing: a review (2012) · cites this paper as [44]
Sterilisation prolonged the shelf life of coconut water to 10 months at ambient temperature and to 12 months at 4 °C.
“Sterilisation prolonged the shelf life of coconut water to 10 months at ambient temperature and to 12 months at 4 °C [44].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [44]
Storage stability of canned and bottled green coconut water was satisfactory.
“The storage stability of the canned and bottled green coconut water was satisfactory but the addition of citric acid did change the taste of the processed product.”
From Coconut water preservation and processing: a review (2012) · cites this paper as [44]
Cites
Changes in the chemical composition of coconut water during maturation
Jayalekshmy, A., Arumughan, C., Narayanan, C., & Mathew, A. G. (1988) · Cited by 34 · see citing works
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Franco, A. P., Yamamoto, L. Y., TADINI, C. C., & Gut, J. A. W. (2015) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2015.01.011 · Cited by 108 · see citing works
Coconut water preservation and processing: a review
Prades, A., Dornier, M., Diop, N., & Pain, J.-P. (2012) · Fruits · doi:10.1051/fruits/2012009 · Cited by 91 · see citing works
Watawana, M. I., Jayawardena, N., Gunawardhana, C. B., & Waisundara, V. Y. (2015) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13006 · Cited by 95 · see citing works
Mahnot, N. K., Kalita, D., Mahanta, C. L., & Chaudhuri, M. K. (2014) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2014.06.040 · Cited by 39 · see citing works
Al‐Ansari, M. M., Alkubaisi, N. A. O., Gopinath, K., Karthika, V., Arumugam, A., & Govindarajan, M. (2019) · Journal of Cluster Science · doi:10.1007/s10876-019-01569-w · Cited by 31 · see citing works
Zhang, G., Chen, W., Chen, W., & Chen, H. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-017-3004-y · Cited by 30 · see citing works
Microbes: Nature’s Cell Factories of Nanoparticles Synthesis
Khan, T., Abbas, S., Fariq, A., & Yasmin, A. (2018) · Nanotechnology in the life sciences · doi:10.1007/978-3-319-99570-0_2 · Cited by 30 · see citing works
Lamdande, A. G., Mittal, R., & K.S.M.S., R. (2020) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2020.102312 · Cited by 22 · see citing works
MICROBIAL NANOTECHNOLOGY FOR CLIMATE RESILIENT AGRICULTURE
Kashyap, P. L., Rai, P., Kumar, R., Sharma, S., Jasrotia, P., Srivastava, A. K., & Kumar, S. (2017) · Wiley eBooks · doi:10.1002/9781119276050.ch13 · Cited by 22 · see citing works
Pereira, E. P. R., Faria, J. D. A. F., & Pinto, U. M. (2013) · Brazilian journal of food technology/Brazilian Journal of Food Technology · doi:10.1590/s1981-67232013005000014 · Cited by 20 · see citing works
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Yunindanova, M. B., Putri, S. P., Novarianto, H., & Fukusaki, E. (2024) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2024.02.008 · Cited by 7 · see citing works
Nthunya, L. N., Gutiérrez, L., Mhlanga, S. D., & Richards, H. L. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-824508-8.00020-4 · Cited by 5 · see citing works
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Senjaliya, D. P., & Georrge, J. J. (2023) · Current Microbiology · doi:10.1007/s00284-023-03258-4 · Cited by 4 · see citing works
Bioinspired Metal Nanoparticles with Special Reference to Mechanism
Wypij, M., & Golińska, P. (2017) · Springer eBooks · doi:10.1007/978-3-319-70299-5_1 · Cited by 3 · see citing works
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Packing, Storage and Transport of Coconut Water
Rethinam, P., & Krishnakumar, V. (2022) · Springer eBooks · doi:10.1007/978-3-031-10713-9_6
- Authors
- ., M. M. C., ., M. G. A., & ., M. B. U.
- Venue
- Biotechnology(Faisalabad)
- Publisher
- Science Alert
- Published
- 2005-03-15
- Volume
- 4
- Issue
- 2
- Pages
- 121-125
- ISSN
- 1682-296X (ISSN-L)
- OpenAlex
- W1969107896
- Cited by
- 21
- References
- 2
- Citations by year
- 2024: 1 · 2023: 2 · 2022: 3 · 2021: 1 · 2020: 2 · 2019: 2 · 2018: 2 · 2017: 2 · 2015: 2 · 2014: 1 · 2013: 1 · 2012: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Biotechnology(Faisalabad) (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
- Keywords
- coconut water, storage stability, ready-to-serve beverages, beverage formulation, food preservation
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