Results 161 to 170 of about 3,196 (196)

Flavor chemistry of cashew apple juice

Journal of Agricultural and Food Chemistry, 1986
Constituants volatils et analyse sensorielle de jus d'anacarde obtenu a partir des «pommes» d'anacarde (fruit different de la noix de cajou)
Maria L. Maciel, Thomsen J. Hansen, Scott B. Aldinger, John N. Labows   +3 more
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Evaluation of Cashew Apple Juice for the Production of Fuel Ethanol

Applied Biochemistry and Biotechnology, 2007
A commercial strain of Saccharomyces cerevisiae was used for the production of ethanol by fermentation of cashew apple juice. Growth kinetics and ethanol productivity were calculated for batch fermentation with different initial sugar (glucose + fructose) concentrations. Maximal ethanol, cell, and glycerol concentrations were obtained when 103.1 g L(-1)
Alvaro Daniel Teles, Pinheiro, Maria Valderez Ponte, Rocha, Gorete R, Macedo, Luciana R B, Gonçalves   +3 more
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Tannase production by solid state fermentation of cashew apple bagasse

Applied Biochemistry and Biotechnology, 2007
The ability of Aspergillus oryzae for the production of tannase by solid state fermentation was investigated using cashew apple bagasse (CAB) as substrate. The effect of initial water content was studied and maximum enzyme production was obtained when 60 mL of water was added to 100.0 g of CAB.
Tigressa H S, Rodrigues, Maria Alcilene A, Dantas, Gustavo A S, Pinto, Luciana R B, Gonçalves   +3 more
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Antioxidant Properties of Cashew Apple Wine (CAW)

Advanced Materials Research, 2011
In this study, total polyphenols content (TPC) and ascorbic acid content (AAC) in CAW were quantified. Total antioxidant activity, reducing capacity, and free radical scavenging activity of CAW were assayed. The TPC and AAC were 160 mg GAE /100ml and 132 mg/100 ml，respectivity.
Qiu Ping Zhong, Yong Cheng Li
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VALUE ADDED PRODUCTS FROM CASHEW APPLE

Acta Horticulturae, 2015
Cashew apples are an important by-product of the cashew nut industry. Very few people know that the 573,000 MT of cashew apples are thrown away after taking the nuts is far more nutritious than many fruits, and would fetch more money than nuts if they are potentially utilized by processing them into value enhanced products like cashew apple juice ...
C.T. David, S.M. Prasad
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Production of Biosurfactant by Pseudomonas aeruginosa Grown on Cashew Apple Juice

Applied Biochemistry and Biotechnology, 2007
In this work, the ability of biosurfactant production by Pseudomonas aeruginosa in batch cultivation using cashew apple juice (CAJ) and mineral media was evaluated. P. aeruginosa was cultivated in CAJ, which was supplemented with peptone (5.0 g/L) and nutritive broth.
Maria V P, Rocha, Maria C M, Souza, Sofia C L, Benedicto, Márcio S, Bezerra, Gorete R, Macedo, Gustavo A Saavedra, Pinto, Luciana R B, Gonçalves   +6 more
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Antimicrobial activity of cashew apple flavor compounds

Journal of Agricultural and Food Chemistry, 1993
The antimicrobial activity of the 10 most abundant flavor compounds of the cashew Ancardium occidentale (Anacardiaceae) apple has been tested. Most of them exhibited some activity against one or more of 14 microorganisms. Noticeably, (E)-2-hexenal showed activity against all of the microorganisms tested, including Gram-negative bacteria.
Hisae. Muroi, Aya. Kubo, Isao. Kubo
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Spray-Drying of Probiotic Cashew Apple Juice

Food and Bioprocess Technology, 2013
Data on spray-drying of fruit juices containing probiotic bacteria are scarce. The main challenge is to avoid the viability losses of the microorganism during drying and storage. In the presented study, the dehydration by spray-drying of cashew apple juice containing Lactobacillus casei NRRL B-442, and the influence of the storage temperature (25 and 4 
Ana Lúcia Fernandes Pereira, Francisca Diva Lima Almeida, Micael Andrade Lima, José Maria Correia da Costa, Sueli Rodrigues   +4 more
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Evaluation of Cashew Apple Bagasse for Xylitol Production

2014
In this chapter is presented the general features and theoretical foundations about the topic, as its importance, consequence and transformation of the lignocellulosic residues in biotechnological processes; xylitol and its importance in biotechnological production, fermentation process and kinetic study.
F. C. S. Lima, F. L. H. Silva, J. P. Gomes, M. B. Muniz, A. M. Santiago   +4 more
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Optimisation of the utilisation of cashew apple in yogurt production

Nutrition & Food Science, 2004
Cashew apple was used as a nutritional additive in the production of yogurt. The yogurt so produced (CAY‐A) had a higher vitamin C content of 53.70g/100ml than both samples B and C with values 14.1/100ml and 19.2g/100ml of vitamin C respectively. The cashew apple fortified yogurt was evaluated for physicochemical parameters like pH, refractive index ...
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