Results 51 to 60 of about 3,196 (196)

Physicochemical and Biological Properties of Cashew Apples in the Form of Juice, Concentrated Juice, and Fresh Under Different Storage Conditions

Journal of Food Quality
Cashew apple (Anacardium occidentale L.) is a by-product rich in nutrients but faces rapid spoilage due to its high moisture content and susceptibility to microbial contamination. This study investigated the impact of storage conditions on the quality of
Ngoc Duc Vu, Thi Yen Nhi Tran, Tung Xuan Tan Nguyen, Trinh Thi Nhu Hang Nguyen, Thi Thanh Huong Pham, Huynh Bao Long, Binh An Pham   +6 more
doaj   +1 more source

Biotechnological Valorization of Cashew Apple: A Review

Chiang Mai University Journal of Natural Sciences, 2014
Cashew apple, the peduncle of cashew fruit, is an agricultural waste byproduct from harvesting cashew nuts. Cashew apple juice contains about 10% reducing sugar. Its bagasse contains about 20% of cellulose. The byproducts can be used as a substrate for several microbial fermentation processes.
Trakul Prommajak, Noppol Leksawasdi, Nithiya Rattanapanone   +2 more
openaire   +1 more source

Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced‐Calorie Sour Cherry Beverages During Cold Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Fermentation of reduced‐calorie sour cherry beverages with specific lactic acid bacteria reduces caloric content by up to 46% while significantly improving in vitro phenolic bioaccessibility, antioxidant capacity, and probiotic viability during 28 days of cold storage.
Perihan Kubra Akman, Gulsum Ucak‐Ozkaya, Gozde Kutlu, Fatih Tornuk, Hasan Yetim   +4 more
wiley   +1 more source

Nutritional value and health benefits of cashew apple

JSFA reports, 2023
AbstractCashew (Anacardium occidentale) has received both local and international recognition due to its expanding production capacity, trading, and nut utilization. The cashew apple, which forms about 90% of the total fruit weight, is left on the farmers' fields as agricultural waste owing to limited knowledge of its health benefits, a lack of ...
Yaw Gyau Akyereko, Georgina Benewaa Yeboah, Faustina Dufie Wireko‐Manu, Francis Alemawor, F. C. Mills‐Robertson, William Odoom   +5 more
openaire   +1 more source

Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Guava is known for being rich in vitamin C, fiber, and polyphenol compounds, and soy flour is an abundant source of plant‐based protein and minerals. The investigation focused on the formulation of biscuits enriched with antioxidants and nutrients, using guava and soy flour, to meet the increasing demand for functional meals that provide ...
Md. Jaynal Abedin, Suraiya Akter, Aurpita Sabitry Chowdhury, Monzur Morshed Ahmed, Tasnim Farzana   +4 more
wiley   +1 more source

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

Revista Ciência Agronômica, 2021
This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp (mango/caja, mango/cashew apple and mango/acerola), agar and gellan gum (low acyl-LA and high acyl-HA) in LA:HA ...
Amanda Rodrigues Leal, Luciana de Siqueira Oliveira, Juliana Nascimento da Costa, Carlos Artur Nascimento Alves, Paulina Mata, Paulo Henrique Machado de Sousa   +5 more
doaj   +1 more source

QTL detection for physicochemical characteristics of cashew apple [PDF]

Crop Breeding and Applied Biotechnology, 2011
The identification of quantitative trait loci (QTL) and marker-assisted selection have aroused great interest in breeding programs aiming at fruit quality. The objective of this study was to detect QTL related to the quality of the cashew apple. The physicochemical characteristics oligomeric phenolics, total soluble solids, total titrable acidity and ...
Santos, Francisco Herbeth Costa dos, Cavalcanti, José Jaime Vasconcelos, Silva, Fanuel Pereira da   +2 more
openaire   +4 more sources

An Economical Bioprocess for Lipopeptide Production From Bacillus subtilis

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
The lipopeptide (LP) production potential of Bacillus isolates was evaluated against phytopathogenic fungi, with B. subtilis 4‐Ka‐22 identified as the top‐performing strain. Optimization of the production medium—comprising molasses, soybean meal, CaCl2, and glycerol—resulted in a 13.4‐fold increase in cell growth and over 99% cost reduction compared to
Derya Maral‐Gül, Zülal Günay, Baran Mis, Rengin Eltem   +3 more
wiley   +1 more source

Determining and modelling of thermal and rheological properties of cashew apple by-products [PDF]

, 2018
This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models.
Carvalho, Fábia Bocayuva, Vidal, Rogéria Helen Lima, Courtial, Camila Gambini Pereira   +2 more
core   +1 more source

Underutilized Cashew Apple Fruit: Its Utility and Development as a Source of Nutrients and Value Added Products in Tanzania [PDF]

, 2023
This research article was published in the Current Research in Nutrition and Food Science Vol. 11, No. (1), 2023The tropical cashew tree, Anacardium occidentale L., has remarkable potential.
Neema Kassim, Makule, Edna, Kassim, Neema, Edna Makule, Angela Aluko, Aluko, Angela   +5 more
core   +1 more source