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.
Links
See other articles in this issue (6)
See the source
Indexing
-
Themes:
Food engineering;
Fruit - Keywords: Food; Cellulose; Microorganism; Asia; Physical property; Parameter; Fermentation; Tropical fruit
-
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
View record
-
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
View record
-
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
View record
-
Evoluzione di parametri chimico-fisici di kiwif...
- Author(s) : ROCCULI P., ROMANI S., DALLA ROSA M., et al.
- Date : 2003/05
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 42 - n. 425
View record
-
Physico-chemical changes in papaya during storage.
- Author(s) : FIRMIN A.
- Date : 1997
- Languages : English
- Source: Trop. Sci. - vol. 37 - n. 1
View record