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Coconut milk: chemistry and technology
Author(s) -
Seow Chee C.,
Gwee Choon N.
Publication year - 1997
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1997.00400.x
Subject(s) - endosperm , broad spectrum , food science , cocos nucifera , microbiology and biotechnology , chemistry , aqueous solution , extraction (chemistry) , biology , botany , biochemistry , organic chemistry , combinatorial chemistry
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.