Results 41 to 50 of about 3,293 (131)

Meat quality and color of abdominal fat of broilers fed diets containing cashew nut meal treated with antioxidant - doi: 10.4025/actascitechnol.v35i1.9564

Acta Scientiarum: Technology, 2013
This experiment aimed to assess the influence of diets containing cashew nut meal stored for 35 days and treated at different storage times with 500 ppm butylated hydroxytoluene on the characteristics of breast meat and abdominal fat.
Irani Ribeiro Vieira Lopes, Jorge Fernando Fuentes Zapata, Ednardo Rodrigues Freitas, Daniela Vieira de Souza, José Lopes Viana Neto, Janice Ribeiro Lima   +5 more
doaj   +1 more source

Economic viability of value-added cashew products processed in Southeast zone, Nigeria

Heliyon, 2023
The “Agricultural Promotion Policy (2016–2020)” is an initiative of Nigeria’s government, designed to create jobs and wealth for participants in the agricultural value chains through value addition to export crops such as cashew. However, it is not known
Anayochukwu Victor Eze, Ibrahim Macharia, Lucy Ngare   +2 more
doaj   +1 more source

Assessing the hidden risks of non‐thermal processing: Ultrasound‐induced toxicity of cashew apple juice in a zebrafish model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background High‐intensity ultrasound is widely advocated for the preservation of liquid foods; however, the potential formation or release of toxic compounds during processing remains under‐investigated. This study evaluated the toxicological profile of cashew apple juice processed by high‐intensity ultrasound (1250, 1875, and 2500 W;L⁻¹ ...
Thaiz Batista Azevedo Rangel Miguel, Sergimar Kennedy de Paiva Pinheiro, Jorge Henrique de Andrade Vieira, Fabiano André Narciso Fernandes, Sueli Rodrigues, Emilio de Castro Miguel   +5 more
wiley   +1 more source

Development and validation of reference material for the detection of cashew nut ingredients by real-time quantitative PCR

Food Science and Human Wellness
To solve the problem of the lack of reference material (RM) for determination of allergenic ingredients in food, a RM of cashew nut powder was developed in the study. Cashew nut powder was prepared from cashew nut kernel by selecting, cleaning, crushing,
Jiang Man, Xiuyan Sun, Xiaobo Zhang, Ning Yu, Dajun Xu, Ying Chen, Jijuan Cao   +6 more
doaj   +1 more source

Agro-morphological characterization of preselected cashew (Anacardium occidentale L.) mother trees in Benin farmer's plantations

Journal of Agriculture and Environment for International Development, 2019
One of the main causes of low cashew nut yields in African countries is the lack of improved planting materials used for plantation establishment. It is therefore necessary to efficiently select planting material to increase cashew nut yields.
Kouami N'DJOLOSSÈ, Hubert ADOUKONOU-SAGBADJA, Charlemagne D. S. J. GBÈMAVO, Siaka KODJO, Antoine BADOU, Raphiou MALIKI, Nestor René AHOYO ADJOVI   +6 more
doaj   +1 more source

Sequence of Immunological Events During IgE‐Mediated Allergic Reactions to Food

Allergy, EarlyView.
ABSTRACT Food allergies (FA) represent a significant global health burden. Upon allergen re‐exposure, allergic patients exhibit a sequence of symptoms that vary in terms of affected organ systems, severity, time of onset and allergen reactivity thresholds.
N. A. Nagy, D. Schnoegl, V. Houghton, L. O'Mahony, A. F. Santos, E. F. Knol, A. Kuehn, T. Eiwegger   +7 more
wiley   +1 more source

Frequency and Severity of Allergic Reactions to Non‐Mandatory Labelled Allergenic Foods—Data From Two Large European Cohorts

Allergy, EarlyView.
In two large European cohorts, 589 reactions to non‐mandatory labelled plant‐based foods were identified with sunflower seed, pine nut, pea and lentil as the most frequent triggers. Reaction severity was not different between mandatory and non‐mandatory labelled allergenic foods. Their frequency and rising trends (e.g., fenugreek, pumpkin seed) support
Sabine Dölle‐Bierke, Alejandro Gonzalo‐Fernández, Dominique Sabouraud‐Leclerc, Laura Barreales‐Tolosa, Barbara Ballmer‐Weber, Simona Belohlavkova, Maria B. Bilò, Ruta Dubakiene, Karin Hartmann, Monika Jedrzejczak‐Czechowicz, Thuy‐My Le, Lars Lange, Nikolaos G. Papadopoulos, Guillaume Pouessel, Isabel Reig, Athanasios Sinaniotis, E. N. Clare Mills, Margitta Worm, Montserrat Fernández‐Rivas   +18 more
wiley   +1 more source

Effect of information and communication technology on cashew nut export in Benin

Research in Globalization
The introduction of information and communication technology (ICT) has altered the way society operates things. ICT is used in various sectors, including agriculture.
Armand Fréjuis Akpa, Augustin Foster Chabossou   +1 more
doaj   +1 more source

Emollient Formulations and Skin Barrier Practices in the Context of Eczema and Food Allergy Prevention

Allergy, EarlyView.
ABSTRACT The skin is far from a passive shield; it functions as a dynamic “living barrier” whose structural and immunological integrity is paramount in preventing atopic dermatitis (AD) and the subsequent progression of the atopic march toward food allergy (FA).
Klaudia Ryczaj, Donald Y. M. Leung, Carina Venter, Barbara Sozańska, Helen A. Brough   +4 more
wiley   +1 more source

The potential of cashew by-product processing for a more sustainable agri-food system

Discover Sustainability
In 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, Harald Grethe, Jonas Luckmann   +2 more
doaj   +1 more source