Results 71 to 80 of about 126 (90)

Nutraceutical-fortified plant-based milk analogs: Bioaccessibility of curcumin-loaded almond, cashew, coconut, and oat milks

LWT - Food Science and Technology, 2021
Hualu Zhou, David Julian Mcclements, Bingjing Zheng   +2 more
exaly  

Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.

LWT - Food Science and Technology, 2022
Amal Shori, Ahmad Salihin Baba
exaly  

Product vatapá type (plant-based) with cashew fiber: Market research, chemical characterization and sensorial profile

International Journal of Gastronomy and Food Science, 2023
Selene Daiha Benevides, Diogo Portela, Nédio Wurlitzer   +2 more
exaly  

Growth of food-borne pathogens Listeria and Salmonella and spore-forming Paenibacillus and Bacillus in commercial plant-based milk alternatives

Food Microbiology, 2023
Michael Callanan
exaly  

Effects of enzymatic modification on the stability of cashew-based milk

Food and Function, 2023
Zhaojun Zheng, Yuanfa Liu
exaly  

Influence of Heat Treatment on the Nutrient Profile of Cashew Kernel Milk (<i>Anacardium occidentale </i>L.)

Journal of Food and Nutrition Research (Newark, Del ), 2022
exaly  

Comparative elemental analysis of dairy milk and plant-based milk alternatives

Food Control, 2020
Carmela Protano, Maria Luisa Astolfi, Silvia Canepari   +2 more
exaly  

Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk

Journal of Food Processing and Preservation, 2019
Adewumi Oyeyinka, Julianah Olayemi Odukoya   +1 more
exaly  

Assessment of cashew nut shell oil as an alternate fuel for CI (Compression ignition) engines

Energy, 2016
V Edwin Geo, B Nagalingam
exaly  

Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

Heliyon, 2020
Paulo Henrique Sousa, Raimundo Wilane de Figueiredo, Geraldo Arraes Maia   +2 more
exaly