Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1

Citation Types

1
3
0

Year Published

2021
2021
2023
2023

Publication Types

Select...
7

Relationship

1
6

Authors

Journals

citations
Cited by 9 publications
(4 citation statements)
references
References 35 publications
(56 reference statements)
1
3
0
Order By: Relevance
“…According to Table 3, the juice produced with coconut sugar is characterized by having the highest pH value, whereas the juice prepared with demerara sugar showed greater acidity. Schiassi et al (2020) reported similar results, pH of 3.68 for blackberry juice with addition of coconut water. In studies with other small fruits by Curi et al (2019), similar results and a pH of 3.55 were found.…”
Section: Physical-chemical and Physical Properties Of Blackberry Juicessupporting
confidence: 57%
See 2 more Smart Citations
“…According to Table 3, the juice produced with coconut sugar is characterized by having the highest pH value, whereas the juice prepared with demerara sugar showed greater acidity. Schiassi et al (2020) reported similar results, pH of 3.68 for blackberry juice with addition of coconut water. In studies with other small fruits by Curi et al (2019), similar results and a pH of 3.55 were found.…”
Section: Physical-chemical and Physical Properties Of Blackberry Juicessupporting
confidence: 57%
“…Regarding soluble solids, the juices prepared with refined and brown sugars showed the highest values compared to the others (10.16 and 10.23, respectively), (Table 3). Schiassi et al (2020) reported inferior results (5.67 ºBrix), for blackberry juice with addition of coconut water. As for acidity, the pH of the juices ranged from 3.22 to 3.79 and the total titratable acidity ranged from 0.47 to 0.58 g citric acid/100 g (Table 2).…”
Section: Physical-chemical and Physical Properties Of Blackberry Juicesmentioning
confidence: 99%
See 1 more Smart Citation
“…The fat content of coconut milk can reach 35-37%, and protein can reach 2-5% (Su'i et al, 2020;Lad & Murthy, 2012). Because it is rich nutrition and it has a unique flavor, it is often used in cooking, especially in Thailand and Southeast Asian cuisine (Schiassi et al, 2020;Tansakul & Chaisawang, 2006). In addition, it is often used in desserts, ice cream, and yoghurt (Góral et al, 2018;Patil & Benjakul, 2018).…”
Section: Introductionmentioning
confidence: 99%