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Preservation and authentication of coconut products = recent trends and prospects /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Preservation and authentication of coconut products/ edited by R. Pandiselvam, S.V. Ramesh.
Reminder of title:	recent trends and prospects /
other author:	Pandiselvam, Ravi.
Published:	Cham :Springer International Publishing : : 2024.,
Description:	xix, 250 p. :ill. (some col.), digital ; : 24 cm.;
Contained By:	Springer Nature eBook
Subject:	Coconut products. -
Online resource:	https://doi.org/10.1007/978-3-031-64653-9
ISBN:	9783031646539

Preservation and authentication of coconut products = recent trends and prospects /
Preservation and authentication of coconut productsrecent trends and prospects /[electronic resource] :edited by R. Pandiselvam, S.V. Ramesh. - Cham :Springer International Publishing :2024. - xix, 250 p. :ill. (some col.), digital ;24 cm.

Conventional technologies for preservation of coconut products -- Preservation of Tender Coconut Water Recent Technologies and Way Forward -- Emerging Technologies for Processing and Preservation of Coconut Inflorescence Sap -- Coconut Kernel and Coconut Milk Preservation Recent Technologies and Prospects -- Shelf life Extension of Coconut Milk based Products -- Processing and Preservation of Copra and Coconut Oil -- Food Quality Standards and Importance of Authentication of Coconut Products -- Non-destructive Testing to Determine Quality and Maturity of Coconut and Coconut products -- Quality and Authentication of Coconut Milk Recent Technologies and Prospects -- Quality and Authentication of Virgin Coconut Oil Recent Technologies and prospects -- Quality and Authentication of Coconut Oil Recent Technologies and Prospects -- Role of Packaging in Preservation of Coconut Products.

Coconut is an important economic crop widely cultivated in island and coastal ecosystems in the tropical and sub-tropical regions of the world. Emerging trends in biochemical characterization have highlighted the nutraceutical and nutritional importance of coconut and its products. However, the short shelf life of these products seriously restricts their market potential. Coconut beverages such as coconut water, inflorescence sap and coconut milk have numerous health promoting nutrients, although the highly perishable nature of coconut beverages and products causes significant post-harvest losses. Conventional thermal technologies implemented by the coconut processing industry affect the heat sensitive nutrients and create a negative impact on the color and flavor profiles of the products. Producers have been looking for an efficient alternative to thermal technologies, although most of the emerging non-thermal technologies such as cold plasma, ozone, pulsed light, UV-light, pulsed electric field and high-pressure processing are in lab scale. It is important to understand the practical application of these technologies at industry scale. Also, it is important to analyze the influence and application of these emerging technologies on the quality profile, safety and shelf-life extension of the products. The adulteration rate in coconut products has been increasing along with their prices, making it vital to understand the application of non-destructive tools for authentication. Preservation and Authentication of Coconut Products: Recent Trends and Prospects offers comprehensive coverage on the application of emerging technologies in coconut and coconut-based products. Present industrial technologies for coconut products and their impact on quality are covered in full, including technologies for each specific product and their challenges and prospects. Non-destructive tools and applications for the quantification of bioactive components and authentication are also explored. This book serves as a one-stop reference for researchers, food technologists, food industry specialists and nutritionists looking to understand the implications of emerging food processing technologies on the quality of coconut products.

ISBN: 9783031646539

Standard No.: 10.1007/978-3-031-64653-9doiSubjects--Topical Terms:

1482108
Coconut products.

LC Class. No.: TP439.5.C6

Dewey Class. No.: 641.3461

Preservation and authentication of coconut products = recent trends and prospects /
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520 $a Coconut is an important economic crop widely cultivated in island and coastal ecosystems in the tropical and sub-tropical regions of the world. Emerging trends in biochemical characterization have highlighted the nutraceutical and nutritional importance of coconut and its products. However, the short shelf life of these products seriously restricts their market potential. Coconut beverages such as coconut water, inflorescence sap and coconut milk have numerous health promoting nutrients, although the highly perishable nature of coconut beverages and products causes significant post-harvest losses. Conventional thermal technologies implemented by the coconut processing industry affect the heat sensitive nutrients and create a negative impact on the color and flavor profiles of the products. Producers have been looking for an efficient alternative to thermal technologies, although most of the emerging non-thermal technologies such as cold plasma, ozone, pulsed light, UV-light, pulsed electric field and high-pressure processing are in lab scale. It is important to understand the practical application of these technologies at industry scale. Also, it is important to analyze the influence and application of these emerging technologies on the quality profile, safety and shelf-life extension of the products. The adulteration rate in coconut products has been increasing along with their prices, making it vital to understand the application of non-destructive tools for authentication. Preservation and Authentication of Coconut Products: Recent Trends and Prospects offers comprehensive coverage on the application of emerging technologies in coconut and coconut-based products. Present industrial technologies for coconut products and their impact on quality are covered in full, including technologies for each specific product and their challenges and prospects. Non-destructive tools and applications for the quantification of bioactive components and authentication are also explored. This book serves as a one-stop reference for researchers, food technologists, food industry specialists and nutritionists looking to understand the implications of emerging food processing technologies on the quality of coconut products.
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