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Coconut-based Beverages and Products
- 1st Edition - August 1, 2025
- Editors: Ravi Pandiselvam, Kaavya Rathnakumar, Anjineyulu Kothakota
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 6 5 3 2 - 7
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 6 5 3 3 - 4
Coconut-based beverages have recently grown in popularity, and research output has reflected this trend. Younger consumers are increasingly focused on health and wellness, and… Read more
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Request a sales quoteCoconut-based beverages have recently grown in popularity, and research output has reflected this trend. Younger consumers are increasingly focused on health and wellness, and coconut beverages contain a range of electrolytes, vitamins, minerals, and amino acids. They have a unique taste that is naturally sweet, refreshing and nutty in flavor. Coconut-based Beverages and Products covers the wide range of coconut-based drinks, as well as other selected coconut products. A chapter is dedicated to each type of drink or product and key elements such as chemistry, nutritional profile, production standards, preservation and packaging methods are covered as appropriate for each product. Coconut-based Beverages and Products provides a comprehensive view of the recent developments in the production and processing of coconut-based products with a focus on beverages, as well as their nutritional benefits. Information on clinical trials and the future outlook of research also help readers identify areas for further investigation, innovation, and product development.
• Details coconut standards, nutritional profiles, and preservation and packaging techniques for coconut-based beverages • Describes a different coconut-based product and its processing in each chapter • Covers the practical and/or industrial scale adoptability of various products and processing techniques
• Food industry researchers and stakeholders, involved in coconut cultivation and processing • Academics and students at the post graduate level and above studying food science and beverage science
- No. of pages: 240
- Language: English
- Edition: 1
- Published: August 1, 2025
- Imprint: Academic Press
- Paperback ISBN: 9780443265327
- eBook ISBN: 9780443265334
RP
Ravi Pandiselvam
Dr. R. Pandiselvam is actively engaged in food engineering research. He received B.Tech Agricultural Engineering in 2010 and M. Tech. (Agricultural Processing & Food Engineering) in 2012 from the Tamil Nadu Agricultural University. After completion of doctorate studies from Tamil Nadu Agricultural University (2015), he has joined ICAR as a scientist (Agricultural Process Engineering) at Central Plantation Crops Research Institute (CPCRI), Kasaragod, India in 2016. Dr. R. Pandiselvam has contributed in design and development of minimal processing machine for tender coconut, continuous type coconut testa removing machine, tender coconut cutting machine and preservation protocol for trimmed tender coconut and also developer/co-developer many value-added food products (viz., Kalpa Krunch, Coconut Flakes, Foam-mat Dried Coconut Milk Powder, Frozen Coconut Delicacy and Matured Coconut Water based Beverages), which are commercialized to many entrepreneurs. Dr. R. Pandiselvam authored more than 180 articles published in the national and international journals of repute. He has been author or co-author of 6 books and 67 book chapters. Dr. R. Pandiselvam is the associate editor of Measurement: Food (Elsevier Journal). He conferred with National Academy of Agricultural Sciences (NAAS) Young Scientist Award 2020, NAAS Associate 2021 and Indian Society of Agricultural Engineers (ISAE)-Distinguished Service Award-2020.
Affiliations and expertise
ICAR-Central Plantation Crops Research InstituteKR
Kaavya Rathnakumar
Kaavya Rathnakumar, PhD, is a Senior Food Scientist at Balchem Human Nutrition and Health, St. Louis, Missouri, USA. Previously, she was an Innovation Scientist at Beyond Meat, Los Angeles, California, and a Postdoctoral Research Associate/Director at the Frozen Dessert Center, Department of Food Science at the University of Wisconsin, Madison, USA. Her expertise includes waste by-product utilization using non-thermal and sustainable techniques, product and process development, ingredient formulations for dairy and non-dairy frozen desserts and beverages, plant-based meat analogs, strategic long-term innovation in dairy and plant-based proteins, milk lipids and phospholipids, structured fats, and emulsions through novel process engineering techniques. She is a member of various associations, including the Institute of Food Technologists, the American Association of Agricultural and Biological Engineers, the American Dairy Science Association, American Oil and Chemists’ Society. She has obtained nine international research awards, including the prestigious John Brandt Award from Land O’Lakes, Midwest Dairy, USA, and the Women in Engineering Award from the American Association of Agricultural and Biological Engineers in 2020. She has published over 25 peer-reviewed articles, 9 book chapters, and 4 books and presented over 30+ conference presentations. She is also a special editor for Journal of Food Quality. Dr. Rathnakumar earned her PhD in dairy and food science at South Dakota State University, USA, her Master of Engineering in food engineering and bioprocess technology at the Asian Institute of Technology, Thailand, and her bachelor’s in food processing engineering at the Indian Institute of Food Processing Technology, India.
Affiliations and expertise
Balchem Human Nutrition and HealthAK
Anjineyulu Kothakota
Dr. Anjineyulu Kothakota is working as a Scientist in CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. He has done his B.Tech in Food Technology from ANGRAU, Andhra Pradesh, India, M.Tech in Food Engineering and Technology from SLIET, Punjab, India and PhD in Agricultural Processing and Food Engineering from GBPUAT, Uttarakhand, India. He has a well-proven track record of achievements in the field of post-harvest technologies and agri-waste management, especially in the area of development of cost-effective biodegradable tableware utilizing agro-residues to replace single-use plastics, utilizing a wide range of agro-residues such as rice and wheat bran, rice husk, rice straw, corn wastes, fibre-rich plant parts etc. The technology for the production of such biodegradable products has been so far transferred to 16 companies/start-ups and even multi-national companies like ITC and Nestle have shown interest in taking up the technology. His keen interest in research is evident from the numerous publications in high-impact-factor journals, having a combined citation count of over 2493 and an h-index of 27. Recognizing his contributions to Engineering and Science, he has received several accolades like the Kerala State Young Scientist Award, INAE–Young Engineer Award 2022, ICAR-NAAS Young Scientist Award 2021, ICAR-NAAS Associate Award 2023, CSIR Award for Science and Technology Innovations for Rural Development (CAIRD) 2020, Young Scientist Representing India in DST Shanghai Cooperation Organization-Young Scientist Conclave 2020, etc.
Affiliations and expertise
CSIR-National Institute for Interdisciplinary Science and Technology