Microwave is a form of electromagnetic radiation that has high penetration and heating
efficiency in food processing. Uneven heating is the main problem of microwave processing …

A member of the Arecaceae family, coconut Cocos nucifera L. is cultivated in tropical regions
worldwide. Humans have exploited the different structures of this palm for millennia …

Polyphenol oxidases (PPO) and peroxidases (POD) are the major enzymes that affect the
quality of tender coconut water (TCW). Advanced thermal treatment such as microwave …

Studies have demonstrated avocado seeds are a good source of bioactive compounds. This
study investigated the effects of roasting on the metabolites and anticancer activities of …

Continuous-flow microwave heating has good potential in liquid food processing. Efficiency
and uniformity of continuous-flow heating are critical to processing results. During …

Muskmelon or cantaloupe (Cucumis melo L.) juice receives consumer preference
throughout the world due to its sweet taste and flavour. The present research was aimed at …

Fruit juice concentration gains popularity due to the reduced shipping costs for concentrated
products. However, the main drawback of the widely used thermal concentration process is …

In the Philippines, young coconut (9 months) water is a popular beverage consumed for its
sensory properties and nutrient content. On the other hand, mature coconut (11–12 months) …

Tender coconut water is a beverage distinguished from mature coconut water as it's
harvested during the early stages of coconut development. It's a well-liked natural drink in …

The nutritional value of a food is linked to the quality and quantity of the nutrients it contains.
It offers a major advantage in establishing a food table composition (FTC) which is a tool that …