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In light of the nutritional properties of coconut and the growing demand for plant‐based foods, this work was aimed toward the development of high‐fat coconut cream. Coconut milk was subjected to novel thermal (microwave, MW, and ohmic heating, OH) and nonthermal (ultrasound, US, and pulsed electric field, PEF) treatments. A high‐fat cream (fat content >60%) was obtained by centrifugation; its...
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