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The potential of cashew by-product processing for a more sustainable agri-food system
Discover SustainabilityIn most cashew-producing countries, cashew apples, by-products of cashew nut production, remain largely unused despite their nutritional value. Similarly, cashew nut shells, a by-product of nut processing, are often wasted, even though they contain a ...
Agossoussi Thierry Kinkpe +2 more
doaj +1 more source
Electronic Journal of Plant Breeding, 2021 To promote the better utilization of genetic resources of cashew, 91 accessions maintained at Cashew Research Station, Madakkathara were assessed for 38 phenotypic traits. Frequencies of the phenotypic classes of each character were calculated.
A. C. Asna* , Jalaja S. Menon and M. S. Smitha
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr +6 more
wiley +1 more source
How Salmonella Works Under Osmotic and Desiccation Stresses
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Salmonella remains one of the leading threats in foods with reduced water activity, where it can survive for long periods and cause outbreaks. Its persistence stems from a wide array of adaptive strategies shaped by the selective pressures imposed by low‐moisture foods.
Mayara Messias Oliveira +2 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar +2 more
wiley +1 more source
Turkish Journal of Agriculture: Food Science and TechnologyCashew by-products, including cashew nut shell (CNS), cashew apple, and cashew apple pomace, are underutilized resources that contribute to environmental pollution in cashew-producing regions. This review synthesizes studies (2015–2024) to evaluate their
Mikail Yeniçeri +2 more
doaj +1 more source
Austral Entomology, Volume 65, Issue 2, May 2026.ABSTRACT The Australian Crop Mirid (ACM), Sidnia kinbergi Stål (Hemiptera: Miridae), is highly polyphagous and is endemic to Australia. It is widely distributed across Australia and New Zealand and feeds on a wide range of agricultural crops. ACM has traditionally been a pest of forage crops and legumes but has recently emerged as a key pest of several
Kiran Bhusal +3 more
wiley +1 more source
Natural Product CommunicationsThe cashew apple with high nutritional and bioactive profile have always been underutilized. Cashew apple juice is a dense source of essential nutrients, including vitamin C, B-complex vitamins, calcium, potassium, magnesium, and a diverse array of ...
Lewis Atugonza Mtashobya +2 more
doaj +1 more source
, 2016 A review including the processing techniques, properties and uses of cashew apple juice is reported. Cashew apple has multi-purpose; it can be processed to obtain human food. The process of cashew apple into several by-products can affect its nutritional,
Dossou, Joseph +3 more
core +1 more source
Ethanol From Cashew Apple Bagasse By Enzymatic Hydrolysis
Chemical Engineering Transactions, 2014 The advantages of using ethanol as fuel in its hydrated form as a substitute for gasoline or mixed with gasoline as anhydrous ethanol are numerous, with reduction of harmful emissions and reduced emissions of greenhouse gases. This work aims to transform the energy potential available in the cashew apple bagasse by enzymatic processes for obtaining ...
Aleksandra Rocha +5 more
openaire +2 more sources