Effect of different treatments for the destabilization of coconut milk emulsion

Journal of Food Engineering

Volumn 97, Issue 3, 2010, Pages 341-347

  Raghavendra, S N ^a   Raghavarao, K S M S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Chilling; Coalescence; Coconut milk; Coconut oil; Destabilization; Oil in water emulsion; Protease; Thawing

Indexed keywords

COCONUT MILK; COCONUT OIL; DESTABILIZATION; ENZYME TREATMENT; FATTY ACID COMPOSITION; FREE FATTY ACID; LAURIC ACID; NATURALLY OCCURRING; OIL DROPLETS; OIL-IN-WATER EMULSIONS; PEROXIDE VALUE; PHASE CONTRAST MICROSCOPES; PHYSICOCHEMICAL PROPERTY;

ACIDS; CHEMICAL PROPERTIES; COALESCENCE; EMULSIONS; ENZYMES; FATTY ACIDS; THAWING; VEGETABLE OILS;

EMULSIFICATION;

EID: 72049117380     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.10.027     Document Type: Article

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