Results 81 to 90 of about 126 (90)

How well do plant based alternatives fare nutritionally compared to cow’s milk?

Journal of Food Science and Technology, 2017
Sai Kranthi Kumar Vanga, Raghavan Vijaya   +1 more
exaly  

Physicochemical, Mineral and Sensory Characteristics of Cashew Nut Milk

International Journal of Food Science and Biotechnology, 2019
exaly  

Plant-based milk alternatives an emerging segment of functional beverages: a review

Journal of Food Science and Technology, 2016
Swati Sethi, Rahul Kumar Anurag
exaly  

Effect of thermal and high-pressure processing on the quality and shelf life of coconut-cashew nut milk beverage

Journal of Food Measurement and Characterization
Sinija V R, Vincent Hema, J A Moses
exaly  

Prebiotic and probiotic potential of fermented milk with cashew (Anacardium occidentale) by-products evaluated in microbiome model

Food Bioscience
Katia Sivieri, Marcos Edgar Herkenhoff, Igor Ucella Dantas De Medeiros   +2 more
exaly  

Fortification of milk powder with cashew apple juice using maltodextrin as a carrier material: A novel dairy recipe

Food Science and Nutrition
Vivek Rangarajan, Sampatrao Manjare
exaly  

Evaluation of diesel engine performance using diesel–cashew nut shell oil blends

International Journal of Ambient Energy, 2017
exaly  

Characterization and storage stability of milk pudding incorporated with cashew nut (Anacardium occidentale L.) testa phenolic extract

Journal of Food Measurement and Characterization
Madeneni Madhava Naidu, Yannam Sudheer Kumar, Sudheer Kumar Yannam   +2 more
exaly  

1H-NMR Lipidomics, Comparing Fatty Acids and Lipids in Cow, Goat, Almond, Cashew, Soy, and Coconut Milk Using NMR and Mass Spectrometry

Metabolites
exaly  

Cassava (Manihot esculenta) bagasse as a fiber- and oligosaccharide-rich yeast protectant for enhancing chemical, functional, and sensory properties of cashew nut milk

Food Chemistry
exaly