Development and evaluation of a fermented coconut water beverage with potential health benefits-Reference-Cited by-同舟云学术

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

Published:2015-01 Issue: Volume:12 Page:489-497
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

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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1. Utilization of ripe coconut water in the development of probiotic gelatin;PeerJ;2024-06-28

2. An analysis of regional variations in the physicochemical properties of Cocos nucifera L. var. nana across Sri Lanka;Plant Physiology Reports;2024-06-04

3. Comprehensive analysis of physicochemical, nutritional, and antioxidant properties of various forms and varieties of tender coconut (Cocos nucifera L.) water in Northern Sri Lanka;Food Chemistry Advances;2024-06

4. Fabrication of freshness indicators based on methylcellulose-containing color indicator solutions for monitoring the quality of coconut water;Heliyon;2024-03

5. Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis;Food Chemistry: X;2024-03

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