scholarly journals Cottage processing of cashew apple juice in Nigeria: physico-chemical and sensory evaluation of product.

2001 ◽  
Vol 6 (2) ◽  
Author(s):  
T. O. Akinwale ◽  
O. Olubamiwa ◽  
E. A. Ajav
Keyword(s):  
Sensory Evaluation ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Physico Chemical ◽  
Cashew Apple

scholarly journals Studies on Physico-chemical Characters and Storage Behavior of Blended Cashew Apple Juice Powder for RTS Beverage

2020 ◽  
Vol 9 (12) ◽  
pp. 503-520
Author(s):  
K. Umamaheswara Rao ◽  
B. Prasanna Kumar ◽  
D. V. Swami ◽  
B. Salomi Sunnetha ◽  
K. Uma Krishna ◽  
...  
Keyword(s):  
Apple Juice ◽  
Cashew Apple Juice ◽  
Physico Chemical ◽  
Cashew Apple ◽  
Storage Behavior ◽  
Chemical Characters ◽  
And Storage

scholarly journals Stability of cashew apple juice in powder dehydrated in spouted bed

2016 ◽  
Vol 20 (7) ◽  
pp. 678-682 ◽  
Author(s):  
Sanyelle L. Sousa ◽  
Brena A. de Morais ◽  
Luciana C. Ribeiro ◽  
José M. C. da Costa
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Apple Juice ◽  
Chemical Properties ◽  
Spouted Bed ◽  
Cashew Apple Juice ◽  
Plastic Package ◽  
Physico Chemical ◽  
Cashew Apple ◽  
The Stability

ABSTRACT This study evaluated the stability of cashew apple juice in powder, dehydrated in spouted bed and stored in two vacuum-sealed packages (laminated and plastic) for a period of 60 days. The parameters evaluated in this study were ascorbic acid, carotenoids, moisture, water activity, hygroscopicity, degree of caking, solubility and rehydration. Decreases in the contents of ascorbic acid and carotenoids were observed after 60 days. Moisture content remained practically unchanged during storage, and water activity showed a rising trend in the plastic package. In both packages, the powder showed low hygroscopicity and high caking formation. The solubility in both packages was higher than 90% and the time of rehydration of cashew apple juice in powder in the plastic package increased during storage. Cashew apple juice in powder stored in laminated package preserved better its physical and physico-chemical properties.

Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

2017 ◽  
Vol 59 ◽  
pp. 141-149 ◽  
Author(s):  
Ratchadaporn Kaprasob ◽  
Orapin Kerdchoechuen ◽  
Natta Laohakunjit ◽  
Dipayan Sarkar ◽  
Kalidas Shetty
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

Cashew apple juice containing gluco-oligosaccharides, dextran, and tagatose promotes probiotic microbial growth

2021 ◽  
Vol 42 ◽  
pp. 101080
Author(s):  
Ana K.F. Leite ◽  
Brenda N. Santos ◽  
Thatyane V. Fonteles ◽  
Sueli Rodrigues
Keyword(s):  
Apple Juice ◽  
Microbial Growth ◽  
Cashew Apple Juice ◽  
Cashew Apple

A Yeast Isolated from Cashew Apple Juice and Its Ability to Produce First- and Second-Generation Ethanol

2014 ◽  
Vol 174 (8) ◽  
pp. 2762-2776 ◽  
Author(s):  
E. M. Barros ◽  
T. H. S. Rodrigues ◽  
A. D. T. Pinheiro ◽  
A. L. Angelim ◽  
V. M. M. Melo ◽  
...  
Keyword(s):  
Apple Juice ◽  
Second Generation ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
First And Second Generation ◽  
Second Generation Ethanol

scholarly journals Cashew apple juice supplementation enhanced fat utilization during high-intensity exercise in trained and untrained men

2013 ◽  
Vol 10 (1) ◽  
pp. 13 ◽  
Author(s):  
Piyapong Prasertsri ◽  
Thapanee Roengrit ◽  
Yupaporn Kanpetta ◽  
Terdthai Tong-un ◽  
Supaporn Muchimapura ◽  
...  
Keyword(s):  
High Intensity ◽  
Apple Juice ◽  
High Intensity Exercise ◽  
Cashew Apple Juice ◽  
Fat Utilization ◽  
Cashew Apple

Cashew apple juice stabilization by microfiltration

Desalination ◽  
2002 ◽  
Vol 148 (1-3) ◽  
pp. 61-65 ◽  
Author(s):  
Denise Carvalho Pereira Campos ◽  
Angélica Sabino Santos ◽  
Daisy Blumenberg Wolkoff ◽  
Virgínia Martins Matta ◽  
Lourdes Maria Corrêa Cabral ◽  
...  
Keyword(s):  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple
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