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Monomeric phenols of cashew apple (Anacardium occidentale L.) [PDF]
Food Chemistry, 2009 Monomeric phenols were extracted by acetone/water (60:40) from the skin and flesh of four cashew apple genotypes from Brazil and Bénin (West Africa), purified by absorption chromatography and subjected to HPLC-DAD/ESI-MS analysis. Skins were found much richer than fleshes in simple phenolics.
Michodjehoun-Mestres, L. +5 more
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Spray-Drying of Probiotic Cashew Apple Juice
Food and Bioprocess Technology, 2013Data 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 +4 more
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Anti-Helicobacter pylori Agents from the Cashew Apple
Journal of Agricultural and Food Chemistry, 1999Anacardic acids and (E)-2-hexenal characterized from the cashew Anacardium occidentale L. (Anacardiaceae) apple have been found to exhibit antibacterial activity against the Gram-negative bacterium Helicobacter pylori, which is now considered to cause acute gastritis. The same antibacterial compounds have also been found to inhibit urease (EC 3.5.1.5).
J, Kubo, J R, Lee, I, Kubo
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Tannase production by solid state fermentation of cashew apple bagasse
Applied Biochemistry and Biotechnology, 2007The 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 +3 more
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Bioprocessing with Cashew Apple and Its By-Products
2020Global industrialization has led to an enhanced production and use of enzymes and value-added products in various industrial sectors. As the demand for a cleaner and safer environment is inevitable in this twenty first century, better utilization of wastes for the production of value-added products has also been improved.
Asha P. Antony +2 more
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Volatile flavour components of cashew ‘apple’ (Anacardium occidentale)
Phytochemistry, 1982Abstract An essence of fresh cashew ‘apple’, obtained by well-established procedures and possessing the characteristic aroma of that fruit, was analysed by GC and by GC/MS using both EI and CI techniques. The fruit produced a very small quantity of aroma volatiles (ca 3.6 μ/kg fresh fruit), much less than that obtained from most similar tropical ...
Alexander J. MacLeod +1 more
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Evaluation of Cashew Apple Bagasse for Xylitol Production
2014In 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 +4 more
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CASHEW APPLE LIQUOR INDUSTRY IN GOA
Acta Horticulturae, 1985R.C. MANDAL, D.G. DHANDAR, C.V. DHUME
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