Results 91 to 100 of about 3,196 (196)
The intake of dry cashew apple fiber reduced fecal egg counts in Haemonchus contortus-infected sheep
, 2018 Empresa Brasileira de Pesquisa AgropecuáriaConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Empresa Brasileira de Pesquisa Agropecuária: 02.13.01.001.00.00CNPq: 122027/2017 ...
Canuto, Kirley M. +20 more
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Preservation and storage of cashew apple juice and its blends.
, 1963 Extraction of cashew apple (Anucurd(um occidentale L.) juice with a screw type juice extractor yields more juice (66 per cent) than a basket press (38 per cent). The latter, however, requires less gelatin to retnove the astringent principles.
Sastry, L. V. L. +3 more
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Open ChemistryCashew apple is a source of by-products in the cashew industry. Powder products provide convenience to the process of use, transport, and preservation of nutrients.
Pham Binh An +5 more
doaj +1 more source
Exploring the potential of cashew waste for food and health applications- A review
Future FoodsNowadays, the effective utilization of food waste presents a significant challenge for the food industry. The transformation of food waste materials into useful products, and the production of healthy food products by the incorporation of food waste ...
Nabila Aslam +6 more
doaj +1 more source
Pesquisa Agropecuária Tropical, 2007 <!-- @page { margin: 2cm } --> <p class="western" align="justify">O trabalho teve por objetivo determinar a estabilidade da vitamina C em pseudofruto de caju-do-cerrado, refrigerado e congelado, em diferentes tempos de armazenamento e ...
Jeanne Oliveira +4 more
doaj +1 more source
Contemporary Clinical Dentistry, 2018 Introduction: The spread of drug-resistant pathogens is one of the most serious threats to successful treatment of microbial diseases. Extracts of plants such as flowers, buds, seeds, leaves, twigs, bark, herbs, wood, fruits, and roots have evoked ...
M C Noushad +4 more
doaj +1 more source
Journal of Chemistry, 2015 Seven residues from tropical fruit (acerola, cashew apple, guava, mango, papaya, pineapple, and sapota) processing were prospected for physicochemical parameters (pH, total soluble solids, water activity, reducing sugar, acidity, protein, moisture, ash ...
Soraya de Oliveira Sancho +8 more
doaj +1 more source
Investigation Of Processing Conditions For Dietary Fiber Production From Cashew Apple
, 2014 (Anacardium occidentale L.) is not a true fruit, but swollen peduncle to which the nut is attached. Unlike cashew nut kernel, which has an indisputably exclusive fine taste and a commercial attractiveness of its own, cashew “apple, ” despite its high ...
Nguyen Phuoc Minh +4 more
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Nutritional assay and organoleptic evaluation of the cashew apple in coastal Karnataka
, 2017 Cashew apple (Anacardium occidentale L) is highly nutritious and rich in sugars, vitamins and minerals and mainly used in the preparation of ‘Feni’, juice, jams, chutney, pickles, candies and other products.
Bhagirathi, L., Asna Urooj
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Cogent Food & AgricultureExpanding knowledge on cashew apple utilization has ensued in the development of non-alcoholic cashew wine using S. ludwigii and Z. rouxii yeast strains under cold fermentation (1–3 °C) in a completely randomized design, however, its nutritional ...
Yaw Gyau Akyereko +3 more
doaj +1 more source