Textural Properties of Coconut Meat: Implication on the Design of Fiber Extraction and Coconut Processing Equipment-Reference-Cited by-同舟云学术

Textural Properties of Coconut Meat: Implication on the Design of Fiber Extraction and Coconut Processing Equipment

Published:2021-12-09 Issue: Volume: Page:1-13
ISSN:1544-0478
Container-title:Journal of Natural Fibers
language:en
Short-container-title:Journal of Natural Fibers

Author:

Pandiselvam R.¹^ORCID,Khanashyam Anandu Chandra²,Manikantan M.R.¹,Balasubramanian D.³,Beegum P.P. Shameena¹,Ramesh S.V.¹,Kothakota Anjineyulu⁴,Niral V.⁵,Shil Sandip⁶

Affiliation:

1. Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India

2. Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand

3. ICAR-Directorate of Cashew Research, Puttur, Karnataka, India

4. Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (Niist), Trivandrum, India

5. Crop Improvement Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India

6. ICAR- Central Plantation Crops Research Institute, Research Centre, Mohitnagar, India

Funder

All India Coordinated Research Project on Post-Harvest Engineering & Technology (AICRP on PHET), Ludhiana, India

Publisher

Informa UK Limited

Subject

Materials Science (miscellaneous)

Link

https://www.tandfonline.com/doi/pdf/10.1080/15440478.2021.2009401

Reference23 articles.

1. Impact of cooking on apricot texture as a function of cultivar and maturity

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1. Effects of Osmotic Dehydration on Mass Transfer of Tender Coconut Kernel;Foods;2024-07-11

2. Comparison of engineering properties of organic and inorganic coconut: Implications on the design of coir fiber extraction machine;Journal of Food Process Engineering;2024-02-27

3. Optimization of Retort Processing Parameters for the Production of Ready-To-Serve Flavored Skimmed Coconut Milk;Journal of Culinary Science & Technology;2023-02-24