ShareSummary
Nata is a bacteria cellulose produced by Acetobacter aceti ssp. xylinum through the fermentation of a fruit juice or plant extract. For example, 'nata de coco' is produced from the fermentation of coconut water and 'nata de pina' from the fermentation of pineapple juice. Nata has become very popular in Asian countries, such as the Philippines and Indonesia. Effects of various parameters on nata quality are investigated.
Details
- Original title: The effects of pH, salt, heating and freezing on the physical properties of bacterial cellulose-nata.
- Record ID : 2002-1958
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 34 - n. 1
- Publication date: 1999/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Food; Cellulose; Microorganism; Asia; Physical property; Parameter; Fermentation; Tropical fruit
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Propiedades físicas del jugo de maracuyá en pol...
- Author(s) : FRANCISONI A. D., CAMPOS F. R., PEREIRA D. B., et al.
- Date : 2003/09
- Languages : Spanish
- Source: Acta Alimentaria - vol. 40 - n. 346
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Cold storage of loquat cultivars.
- Author(s) : NERYA O., GIZIS A., ZVILLING A., et al.
- Date : 2003
- Languages : Hebrew
- Source: Alon Hanotea - vol. 57 - n. 6
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Effect of temperature on shelf life and microbi...
- Author(s) : CORBO M. R., ALTIERI C., D'AMATO D., et al.
- Date : 2004
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 31 - n. 1
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DRY MATTER, A MATURITY STANDARD FOR FREEZING MA...
- Author(s) : BRADLEY B. F., SCUDAMORE SMITH P. D.
- Date : 1987
- Languages : English
- Source: Food Technol. Aust. - vol. 39 - n. 6
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Physical and chemical parameters as affected by...
- Author(s) : RAM K., GODARA N. R.
- Date : 1994
- Languages : English
- Source: Haryana agric. Univ. J. Res. - vol. 24 - n. 2-3
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