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Relevant bibliographies by topics / Coconut water - microbiological assessment

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Journal articles

Academic literature on the topic 'Coconut water - microbiological assessment'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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Journal articles on the topic "Coconut water - microbiological assessment"

1

Pinto, Raquel O. M., Renata B. do Nascimento, Luiz Alberto Jermolovicius, et al. "Microbiological feasibility of microwave processing of coconut water." LWT 145 (June 2021): 111344. http://dx.doi.org/10.1016/j.lwt.2021.111344.

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2

Froehlich, Ângela. "Água de Coco: Aspectos Nutricionais, Microbiológicos e de Conservação." Saúde e Pesquisa 8, no. 1 (2015): 175. http://dx.doi.org/10.17765/1983-1870.2015v8n1p175-181.

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Este artigo é uma revisão que apresenta aspectos importantes sobre água de coco: composição química, aspectos nutricionais, microbiológicos e processos de conservação. Para industrialização e comercialização da água do coco como produto de conveniência, existe a necessidade de aplicação de processos que garantam a estabilidade microbiológica do produto, aumentado sua vida útil e a segurança alimentar. Existem diferentes formas de extrair, conservar e embalar a água de coco. Pode-se fazer uso de tratamento térmico a médias e altas temperaturas, refrigeração ou congelamento. A água no interior d

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3

Pereira, Eliene Penha Rodrigues, José de Assis Fonseca Faria, and Uelinton Manoel Pinto. "Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water." Brazilian Journal of Food Technology 16, no. 2 (2013): 125–32. http://dx.doi.org/10.1590/s1981-67232013005000014.

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Coconut water is popular worldwide, mainly because of its pleasant sensory characteristics, nutritional value and low calorie density. However, coconut water is a highly perishable product due to the presence of enzymes such as peroxidase and polyphenoloxidase, which cause undesirable changes in colour, and also because of its susceptibility to microbial spoilage. The use of chemical additives has been adopted by the industry with the intent of increasing product shelf life. In this study, the efficiency of the preservatives potassium sorbate and sodium metabisulphite was assessed using a Cent

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4

Gale, P. "Developments in microbiological risk assessment for drinking water." Journal of Applied Microbiology 91, no. 2 (2001): 191–205. http://dx.doi.org/10.1046/j.1365-2672.2001.01421.x.

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5

Praia, Ana Beatriz. "Coconut Water-Based Probiotic Drink Proposal: Evaluation Of Microbiological Stability And Lactic Acid Estimation." Food Science and Nutrition 6, no. 2 (2020): 1–7. http://dx.doi.org/10.24966/fsn-1076/100062.

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6

Rosni, N. K., M. Sanny, N. S. A. Bahranor, and Y. Rukayadi. "Physicochemical characteristics, microbiological safety and sensory acceptability of coconut dregs during fermentation using Rhizopus oligosporus." Food Research 4, no. 5 (2020): 1402–11. http://dx.doi.org/10.26656/fr.2017.4(5).027.

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The aims of this study were to determine the changes in physicochemical characteristics, microbiological safety and sensory acceptability of coconut dregs during fermentation using Rhizopus oligosporus. Fermentation of coconut dregs was done using Rhizopus oligosporus as a starter culture for three days (fresh coconut dregs was used as control). The control sample is fresh dregs without any process while other samples will through fermentation. The physicochemical analyses included internal temperature, pH, total soluble solids (TSS), water activity (aw), colour, proximate analysis and texture

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7

Gautam, Bikram. "Microbiological quality assessment (including antibiogram and threat assessment) of bottled water." Food Science & Nutrition 9, no. 4 (2021): 1980–88. http://dx.doi.org/10.1002/fsn3.2164.

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8

Bordіug, Natalia, Anastasiia Rashchenko, Olena Feshchenko, and Pavlo Sargan. "Microbiological assessment of drinking water quality at different stages of water treatment." Technology audit and production reserves 2, no. 3(52) (2020): 4–8. http://dx.doi.org/10.15587/2312-8372.2020.200023.

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9

Mosi, Lydia, Samuel Mawuli Adadey, Sandra Akoley Sowah, and Charles Yeboah. "Microbiological assessment of sachet water “pure water” from five regions in Ghana." AAS Open Research 1 (April 18, 2018): 12. http://dx.doi.org/10.12688/aasopenres.12837.1.

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Background: Sachet water, popularly known as “pure water” has become an invaluable entity in most Ghanaian households. Despite its importance, there is no extensive nationwide investigations on its wholesomeness for consumption. The aim of this study was to determine the microbiological quality of 41 brands of sachet water sampled in 16 districts across 5 regions in Ghana. Methods: The samples were analyzed for the presence of total and fecal coliform (Escherichia coli) using the Colilert*- 18 Test Kit. Results: Majority of the samples (56.09%) were excellent, 4.87% satisfactory and 14.63% sus

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10

Mosi, Lydia, Samuel Mawuli Adadey, Sandra Akoley Sowah, and Charles Yeboah. "Microbiological assessment of sachet water “pure water” from five regions in Ghana." AAS Open Research 1 (January 24, 2019): 12. http://dx.doi.org/10.12688/aasopenres.12837.2.

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Abstract:

Background: Sachet water, popularly known as “pure water” has become an invaluable entity in most Ghanaian households. Despite its importance, there is no extensive nationwide investigations on its wholesomeness for consumption. The aim of this study was to determine the microbiological quality of 41 brands of sachet water sampled in 16 districts across 5 regions in Ghana. Methods: The samples were analyzed for the presence of total and fecal coliform (Escherichia coli) using the Colilert*- 18 Test Kit. Results: Majority of the samples (56.09%) were excellent, 4.87% satisfactory and 14.63% sus

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