Mitigation of cashew apple fruits astringency. [PDF]
Environ Sustain (Singap), 2023 The cashew apple is a tropical pseudo fruit, with high fiber content, high nutritional value, and therapeutic compositional profile. Consuming cashew apples can help with several health-related problems, such as obesity, stomach ulcers, and gastritis. It has even demonstrated anti-tumor and anti-carcinogenic effects, and its antioxidants can help with ...
Dheeraj, Srivastava A, Mishra A.
europepmc +3 more sources
The Potential of Cashew Apple Juice as Anti Hypercholesterol Agent on Whistar Rats (Rattus norvegicus Berkenhout, 1769) [PDF]
E3S Web of Conferences, 2021 Cashew (Anacardium occidentale L.) apple are rich in nutritional value, especially vitamine C and bioactive compounds such as tannins that are very beneficial to support health.
Asmawati Asmawati +3 more
doaj +2 more sources
Cashew Apples in Ghana: Stakeholders’ Knowledge, Perception, and Utilization [PDF]
International Journal of Food Science, 2022 Cashew (Anacardium occidentale), a crop projecting Ghana internationally beside cocoa, is usually cultivated for its nut, for both local and international markets. The cashew apple is underutilized in many African countries.
Yaw Gyau Akyereko +3 more
doaj +3 more sources
Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice. [PDF]
J Food Sci Technol, 2021 Cashew is a major crop in several tropical countries. Its cultivation is mostly aimed to the production of cashew nuts, whereas its byproducts (including cashew tree gum and cashew apples) are underutilized. In this study, cashew tree gum (CG) has been combined to nanofibrillated bacterial cellulose (NFBC) produced from cashew apple juice, at different
Silva SMF +5 more
europepmc +3 more sources
Effect of Moringa oleifera Seed Powder on the Clarity, Colloidal Particles, and Nutritional Contents of Cashew Apple Juice [PDF]
Scientifica, 2020 Cashew apple juice is a good source of vitamins, minerals, and other nutrients. Cashew apples are being wasted due to lack of processing and are not much cherished because of its astringency.
Cajethan U. Ugwuoke +6 more
doaj +2 more sources
Cashew nut and cashew apple: a scientific and technological monitoring worldwide review. [PDF]
J Food Sci Technol, 2020 The cashew tree or Anacardium occidentale, a tropical tree native from Brazil, was introduced to Asia and Africa by European explorers in the sixteenth century. The world production of cashew nuts reached 4.89 million tons in 2016, with Vietnam being the largest producer of nuts.
Oliveira NN +3 more
europepmc +4 more sources
Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of Aspergillus niger LCFS 5 [PDF]
Journal of Genetic Engineering and Biotechnology, 2021 Background This work investigates the production of citric acid from cashew apple juice, an abundant waste in the processing of cashew, using a local strain of Aspergillus niger and the application of the citric acid as a coagulant for the production of ...
Adekunle Olusegun Adeoye, Agbaje Lateef
doaj +2 more sources
Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase [PDF]
Foods, 2022 The effects of ultrasound processing parameters on the extraction of antioxidative enzymes and a toxicity assessment of cashew apple bagasse puree were investigated.
Thatyane Fonteles +6 more
doaj +2 more sources
THERMOSTABILITY OF ANTIOXIDANT AND DETERIORATIVE ENZYMES FROM SOURSOP AND CASHEW APPLE JUICES [PDF]
Revista Brasileira de Fruticultura, 2016 This work aimed to evaluate the thermostability of antioxidant (superoxide dismutase - SOD, catalase - CAT and ascorbate peroxidase - APX) and deteriorative (guaiacol peroxidase - G-POD, polyphenoloxidase - PPO, pectin-methylesterase - PME and ...
MARCELA CRISTINA RABELO +4 more
doaj +2 more sources
Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods [PDF]
Heliyon, 2020 Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products.
Natália Rocha Sucupira +6 more
doaj +2 more sources