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Twenty One Pilots - Coconut Sharks In The Water (Letra e música para ouvir) - Coconut, coconut sharks in the water / Coconut, coconut sharks in the water.
Table of contents
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- Coconut Oil | The Nutrition Source | Harvard T.H. Chan School of Public Health
- Stay Tuned To The Coconut Cult
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Compare More Popular Hotels. Write a review. Traveler rating. Time of year. Traveler type. Selected filters. Jacky84 wrote a review Jan Singapore, Singapore contributions helpful votes.
Clean guest house. This two storey guest house is located within Vang Vieng town itself, location wise is very accessible, since we got about 5 persons staying there, the owner decided to give a bit of discount at , Kip per night, price is still high but it is new year period. The room is clean but no wifi offered, before we went out has told the staff that our room has no towels but after we are back in the night, towels are still not there and we have to request again. My friend's room did not have hot shower though and they need to borrow my toilet for showering, my room TV is not working as well.
Bed is low and soft so sleep quality is good. Not really recommended as there are better guest house or hotel nearby the town. Read more. Date of stay: January Value.
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What was your hotel experience like? Share your best travel photo. Let the world see your hotel experience through your eyes. Get quick answers. Ask fellow travelers and hotel staff your top questions. Not the right property for you? There are more places to choose from in the Vang Vieng area.
See all properties. Laos Vientiane Province Vang Vieng. Claim Your Listing. Nearby attractions include Vang Vieng Elephant Sanctuary 0. See all nearby attractions. It is also affected by the count of microorganisms when coconut water is exposed to the environment upon extraction.
When this happens, microorganisms multiply and contribute to the increasing turbidity of coconut water. Hence, if a young coconut water is left exposed with no control measures like cooling, it can turn as turbid as mature coconut water in a matter of hours. Browning Due to high oxidation and heat, coconut water can turn from clear or slight white turbidity to brown.
This is brought by complex reactions in its components. Typically, it is caused by phenolic oxidation, Maillard reaction and caramelization. These browning reactions are also found in other beverages like green tea, apple and sugar cane juices.
Coconut Oil | The Nutrition Source | Harvard T.H. Chan School of Public Health
The quality of coconut water is preserved when these reactions can be retarded or stopped completely. Enzymatic phenolic oxidation Enzymatic browning is one of the most important colour reactions that affect fruits, vegetables, and seafood. When coconut water is extracted, its exposure to air initiates reactions like oxidation. When enzymes catalyse, the oxidation of phenolic compounds present in coconut water form brown pigments. In Table 7.
In the case of coconut water, PPO is used as the indicator for enzyme deactivation treatments. Source: Tan et al. This takes place at a reduced rate in coconut water. Maillard reaction Maillard reaction causes proteins to deteriorate when food is processed and stored. This reaction can promote the loss of nutritional quality when essential amino acids are destroyed. It also reduces protein digestibility and amino acid availability. Maillard reaction covers a whole range of complex transformations. Starting with a reaction between a reducing sugar like glucose and an amino acid, it ends with the formation of melanoidins which are brown, high molecular weight heterogeneous polymers.
Stay Tuned To The Coconut Cult
Zoom Note 7. Caramelization Caramelization of carbohydrates occurs when surfaces are heated strongly, such as baking and roasting.
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It also occurs when foods with high sugar content, such as jams and certain fruit juices, are processed. Browning in caramelization is due to the formation of caramels, a complex mixture of various high molecular weight components. They can be classified into three groups:. Pinking of coconut water Pinking is a phenomenon that happens only in young coconut water.
Pinking is due to the intermediate compounds formed from the enzymatic phenolic oxidation of coconut water.
What Is Coconut Oil? Whether It’s Healthy, How to Use It, and Everything Else to Know
Compared to mature coconut water, young coconut water consists of a higher phenolic content, PPO and POD enzyme activity refer to Table 7. In the primary process, PPO catalyses the oxidation of phenolic compounds to form brown polymers Villamiel et al. The substance which causes pinking is an intermediate in this reaction, i.
In the secondary process, this pink or red compound can further react with amino acids to form more compounds like p-amino-o-quinone Mathew et al. Coconut water contains many water-soluble vitamins see Chapter 3, Table 3. In particular, Vitamin C is a sensitive compound in coconut water. It reacts with oxygen, and its loss is consequently closely related to the availability of oxygen in packages. In general, Vitamin C is lost through anaerobic and aerobic degradations. Both anaerobic and aerobic degradations take place simultaneously. Which one predominates the other depends on storage temperature and the availability of oxygen.
As the name implies, the anaerobic pathway does not need oxygen. It is mainly driven by storage temperature. For aerobic degradation, the pathway needs oxygen. This is strictly related to the presence of headspace oxygen, the dissolved oxygen in coconut water, and the oxygen barrier properties of the package. Raw, natural, unprocessed coconut water affects the final quality of the packaged product.
While there are ways to preserve and maintain the quality of the raw material, it is not possible to improve it. To increase shelf life, tender and mature coconuts should be harvested carefully. The perianth should remain intact, and the nuts should not be broken or cracked. Compared to partially dehusked nuts, the quality of coconut water from non-dehusked nuts can be maintained for an extended period of time.
After harvesting, the husk of the coconut helps to minimize the above changes in the coconut water over the storage period. The husk also acts as added protection from cracks that would lead to the contamination and eventually spoilage of coconut water. As the husk helps to preserve nut quality and increase the storage life of coconut water, the taste of stored dehusked nuts can subsequently become less desirable than non-dehusked nuts.
Different extraction methods, like drilling or halving the nuts, vary the effect on coconut water extraction. This is because young and mature coconuts have different husks and shells. In drilling, there is generally less contamination by coconut fibres, soil and enzymes from the other parts of the coconut. However, the likelihood of contamination increases for mature coconuts.
As the fibres are drier and shells are harder, it is easier for them to fall into extracted coconut water. This is why right after extraction, filtration is an important step to remove the contaminants. Heat has positive and negative effects on coconut water, depending on the range of temperature and the parameter under observation. In general, an increase in temperature results in an increase in reaction rates. At certain temperature ranges, this may lead to negative effects such as browning and microbial multiplication.
On the other hand, proper application of heat treatment results in positive effects on coconut water. For example, heat can be used for enzyme deactivation, pasteurization or sterilization to kill off pathogens and spoilage microorganisms. Specifically, in direct heat treatment like steam injection, the temperature quickly rises and falls at the start and the end.
Thus, there is less thermal impact than indirect heat treatment. As a result, coconut water that undergoes indirect heat treatment becomes browner at the start of their packaged shelf life. Based on its browning index, it also has a shorter shelf life. For more information on direct and indirect heat treatments, please refer to Chapter Between young and mature coconut water, the latter spoils faster.
As compared to the former, the quality parameters like pH and turbidity are sub-par. There is also likely to be more contamination in mature coconuts, as more husk and shell pieces fall into the extracted water during drilling. In addition, mature coconut water is typically more turbid than young coconut water at any stage of storage.
There are also noticeable visual changes for mature coconut water.