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Registro Completo |
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Biblioteca(s): |
Embrapa Tabuleiros Costeiros. |
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Data corrente: |
02/02/1996 |
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Data da última atualização: |
02/02/1996 |
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Autoria: |
GONZALEZ, O. N. |
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Título: |
Coconut milk. |
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Ano de publicação: |
1991 |
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Fonte/Imprenta: |
The Philippine Journal of Coconut Studies, v.16, n.2, p.47-55, 1991. |
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Idioma: |
Inglês |
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Conteúdo: |
Coconut milk is the term used to designate the liquid obtained by manual or mechanical extraction of grated coconut meat with or without added water. The first extract without added water is known locally as kakang gata. This used as topping for some rice cakes, or is added to snack foods made from fruit, cereal, and tuber. In a less concentrated form, the whole coconut milk extract is known as gata. At times, the terms coconut milk and coconut cream are used interchangeably. For the purpose of this book, however, " coconu milk" refers to the milkly fluid, freshly extracted from the coconut kernel with of without added water, adn " coconut cream" to the high-fat cream-like material obtained from the coconut milk by either gravitational separation or centrigur ation. In commerce, the term " cream of coconut" refers to the sweetened coconut milk products, and " cream coconut, to finely ground desiccated coconut (Adair and Marter, 1982). The latter contains the original constituents of the pared coconut except for the water, that is, proteins, fats, minerals, and fibrous materials. It may be diluted, blended with water, and sieved to obtain a liquid similar to coconut milk.Coconut milk is an important part of diet in coconut-producing countries. It is valued mainly for its nutritional content. In most Asian and Pacific countries where coconut abounds, coconut milk is used as an ingredient in many fish, shellfish, meat, poultry, and vegetable dishes, baked goods, confectioneries, and rice cake delicacies... MenosCoconut milk is the term used to designate the liquid obtained by manual or mechanical extraction of grated coconut meat with or without added water. The first extract without added water is known locally as kakang gata. This used as topping for some rice cakes, or is added to snack foods made from fruit, cereal, and tuber. In a less concentrated form, the whole coconut milk extract is known as gata. At times, the terms coconut milk and coconut cream are used interchangeably. For the purpose of this book, however, " coconu milk" refers to the milkly fluid, freshly extracted from the coconut kernel with of without added water, adn " coconut cream" to the high-fat cream-like material obtained from the coconut milk by either gravitational separation or centrigur ation. In commerce, the term " cream of coconut" refers to the sweetened coconut milk products, and " cream coconut, to finely ground desiccated coconut (Adair and Marter, 1982). The latter contains the original constituents of the pared coconut except for the water, that is, proteins, fats, minerals, and fibrous materials. It may be diluted, blended with water, and sieved to obtain a liquid similar to coconut milk.Coconut milk is an important part of diet in coconut-producing countries. It is valued mainly for its nutritional content. In most Asian and Pacific countries where coconut abounds, coconut milk is used as an ingredient in many fish, shellfish, meat, poultry, and vegetable dishes, baked goods, confectionerie... Mostrar Tudo |
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Palavras-Chave: |
Coconut; Coqueiro. |
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Thesagro: |
Cocos Nucifera; Leite de Coco. |
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Thesaurus Nal: |
coconut milk. |
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Categoria do assunto: |
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Marc: |
LEADER 01975naa a2200181 a 4500
001 1353671
005 1996-02-02
008 1991 bl uuuu u00u1 u #d
100 1 $aGONZALEZ, O. N.
245 $aCoconut milk.
260 $c1991
520 $aCoconut milk is the term used to designate the liquid obtained by manual or mechanical extraction of grated coconut meat with or without added water. The first extract without added water is known locally as kakang gata. This used as topping for some rice cakes, or is added to snack foods made from fruit, cereal, and tuber. In a less concentrated form, the whole coconut milk extract is known as gata. At times, the terms coconut milk and coconut cream are used interchangeably. For the purpose of this book, however, " coconu milk" refers to the milkly fluid, freshly extracted from the coconut kernel with of without added water, adn " coconut cream" to the high-fat cream-like material obtained from the coconut milk by either gravitational separation or centrigur ation. In commerce, the term " cream of coconut" refers to the sweetened coconut milk products, and " cream coconut, to finely ground desiccated coconut (Adair and Marter, 1982). The latter contains the original constituents of the pared coconut except for the water, that is, proteins, fats, minerals, and fibrous materials. It may be diluted, blended with water, and sieved to obtain a liquid similar to coconut milk.Coconut milk is an important part of diet in coconut-producing countries. It is valued mainly for its nutritional content. In most Asian and Pacific countries where coconut abounds, coconut milk is used as an ingredient in many fish, shellfish, meat, poultry, and vegetable dishes, baked goods, confectioneries, and rice cake delicacies...
650 $acoconut milk
650 $aCocos Nucifera
650 $aLeite de Coco
653 $aCoconut
653 $aCoqueiro
773 $tThe Philippine Journal of Coconut Studies$gv.16, n.2, p.47-55, 1991.
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Registro original: |
Embrapa Tabuleiros Costeiros (CPATC) |
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