Development and evaluation of a fermented coconut water beverage with potential health benefits

Author:

Camargo Prado Flávera,De Dea Lindner Juliano,Inaba Juliana,Thomaz-Soccol Vanete,Kaur Brar Satinder,Soccol Carlos Ricardo

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference44 articles.

1. Official methods of analysis;AOAC International,2000

2. The intravenous use of coconut water;Campbell-Falck;American Journal of Emergency Medicine,2000

3. High pressure carbon dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality;Cappelletti;Journal of Food Engineering,2015

4. Factors influencing the stability of freeze-dried stress-resilient and stress-sensitive strains of bifidobacteria;Celik;Journal of Dairy Science,2013

5. Quantification of (+)-catechin and (−)-epicatechin in coconut water by LC-MS;Chang;Food Chemistry,2011

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