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Coconut milk: chemistry and technology.

Author(s) : SEOW C. C., GWEE C. N.

Type of article: Article

Summary

Coconut milk, a generic term for the aqueous extract of the solid coconut endosperm, plays an important role in the cuisines of South East Asia as well as other parts of the world. This broad-spectrum review collates widely scattered information on the extraction, chemical properties (with special emphasis on the protein components), keeping quality, processing and preservation (particularly by canning, spray-drying and freezing) and new food uses of coconut milk.

Details

  • Original title: Coconut milk: chemistry and technology.
  • Record ID : 1998-3610
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 32 - n. 3
  • Publication date: 1997/06
  • Document available for consultation in the library of the IIR headquarters only.

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