The coconut palm (Cocos nucifera L.) is one of the world's most important palms, and contributes significantly to the income and livelihood of many people in tropical countries. Widely referred to as the 'tree of life', coconut has been used as a source of food, drink, oil, medicine, shelter and wood for around 500 years. Every part of the coconut palm can be utilized. The demand for coconut fruit and its products has increased recently as people have become aware of its nutritional and he...

Coconut-based beverages have recently grown in popularity, and research output has reflected this trend. Younger consumers are increasingly focused on health and wellness, and coconut beverages contain a range of electrolytes, vitamins, minerals, and amino acids. They have a unique taste that is naturally sweet, refreshing, and nutty in flavor. Coconut-Based Beverages and Products covers a wide range of coconut-based drinks, as well as other selected coconut products. A chapter is dedicate...

Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique. This new volume presents the myriad uses of ozone in the food industry, exploring and providing in-depth knowledge and understanding of the use of gaseous ozone and ozonated water treatments against bacteria, virus, fungus, and stored-product insects for ensuring food safety and for food quality retention. The volume looks at recent ...

Modern life is intense and moves quickly, and while people want to care for themselves, they do not seem to have time to make and consume healthy foods. This has raised the need for quickly prepared foods, such as ready-to-eat snacks that must be nutritious as well as delicious. Various traditional as well as emerging technologies, including 3D printing, microwave cooking, vacuum impregnation, osmotic dehydration, puffing drying, air frying, and more, have been employed to create ready-to-...

Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve f...

Enzyme inactivation in fruits and vegetables is of utmost importance regarding food quality during storage. This new volume explores important emerging technologies for the inactivation of enzymes in the design and preservation of food. The book covers the basic concepts and chemical methods and then introduces novel processing technologies for inactivating food enzymes. The new technologies are many: pulsed electric field, ultraviolet and light-emitting diodes, ohmic heating, dense-phased...

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, a...