Titlebook: Coconut Water; A Promising Natural P. Rethinam,V. Krishnakumar Book 2022 The Editor(s) (if applicable) and The Author(s), under exclusive

洞察力

Joakim Brorsson,Martin Gunnarssono prolong the shelf life of processed coconut water. This chapter provides details emanated from research studies on packaging/bottling of coconut water, storing both fruits and water, use of additives in improving shelf life, reasons for pink discolouration and remedial measures, transporting and trading of coconut water.

果仁

Packing, Storage and Transport of Coconut Water,o prolong the shelf life of processed coconut water. This chapter provides details emanated from research studies on packaging/bottling of coconut water, storing both fruits and water, use of additives in improving shelf life, reasons for pink discolouration and remedial measures, transporting and trading of coconut water.

Trypsin

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不成比例

Atrium

https://doi.org/10.1007/978-3-031-47748-5ation, production and productivity. The coconut industry, which was traditionally relying up on copra and coconut oil and to some extent on coir and coir-products, is passing through tremendous transformation towards product diversification, low-volume-high-value product development, by-product util

北極熊

Lars Berg,Kirsi Helkala,André ?rnesite of the fact that many coconut-based products are available in the export basket, none matches the popularity of coconut water as an all-natural electrolyte drink in the global market. Famers of these countries have been cultivating many traditional coconut varieties (tall, dwarf and hybrids of T

緊張過度

acolyte

Joakim Brorsson,Martin Gunnarssonand exposed to the outside. Pink color formation, browning, development of unpleasant flavours, and odors are some of the undesirable outcomes of the catalytic functions and microbial activity. In order to preserve the intrinsic quality attributes of nutraceutical and sensorial importance and to red

墻壁

Joakim Brorsson,Martin Gunnarssonsoft drink, however, processing without loss of quality attributes, appropriate packing, and storage of both harvested fruits as such and extracted coconut water and their transportation becomes necessary from the producing centres to the point of consumption. Packaged tender coconut water has becom