Cashew Juice
Mostrando 1-12 de 41 artigos, teses e dissertações.
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1. Lignocellulosic Residues from the Brazilian Juice Processing Industry as Novel Sustainable Sources for Bioenergy Production: Preliminary Assessment Using Physicochemical Characteristics
This work aims to investigate the energy-related characteristics of apple bagasse, orange bagasse and cashew-apple bagasse to identify their potential as bioenergy feedstocks. For this, a detailed characterization was performed, including proximate analysis, ultimate analysis, atomic molar ratio, heating values, chemical composition, bulk density, bioenergy
J. Braz. Chem. Soc.. Publicado em: 2020-09
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2. Crop residues activity against the free-living stages of small ruminant nematodes
Resumo O efeito nematicida de diferentes materiais orgânicos foi avaliado, com o objetivo de desenvolver um tratamento alternativo não químico do solo para o controle dos estágios de vida livre de nematoides gastrintestinais de pequenos ruminantes. Os materiais orgânicos selecionados foram resíduos da indústria de suco de acerola, caju, uva, goiaba, m
Rev. Bras. Parasitol. Vet.. Publicado em: 29/08/2019
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3. Nutritional evaluation of elephant-grass silages with different levels of by-products from the cashew juice industry
ABSTRACT This study was conducted to evaluate the intake, apparent digestibility (AD), and degradability in situ of elephant grass (Pennisetum purpureum Schum) silages containing 0, 35.0, 70.0, 105.0, and 140.0 g kg-1 by-product from dried cashew apple (DCBP) (as fed basis). A completely randomized design with four replicates was adopted. For the study of de
R. Bras. Zootec.. Publicado em: 2015-12
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4. Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile
Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry
Food Sci. Technol. Publicado em: 2015-03
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5. Cashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production
In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juic
Braz. J. Microbiol.. Publicado em: 04/03/2014
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6. Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice
Increased preference for healthy and functional foods could be an opportunity to increase the consumption of clarified cashew apple juice. Given its level of fructose, glucose, and vitamin C, it can be used as a base in blends. However, its characteristic odor can interfere with the acceptance of these formulations, especially by consumers who are not famili
Food Sci. Technol. Publicado em: 2013-12
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7. Renewable resources for biosurfactant production by yarrowia lipolytica
In this work, the production of a biosurfactant synthesized by Yarrowia lipolytica using different renewable resources as carbon source was investigated. Crude glycerol, a biodiesel co-product, and clarified cashew apple juice (CCAJ), an agroindustrial residue, were applied as feedstocks for the microbial surfactant synthesis. The microorganism was able to g
Braz. J. Chem. Eng.. Publicado em: 2012-09
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8. Atividades antioxidante, anti-inflamatÃria e cicatrizante do caju (Anacardium occidentale L.) / Antioxidant, anti-inflammatory and wound healing activities of cashew apple (Anacardium occidentale L.) juice
Anacardium occidentale L. (Anacardiaceae), known as cashew, is a typical tropical pseudo whose juice is highly consumed in Brazil for its excellent sensory and nutritional properties. The aim of this study was to evaluate the antioxidant, anti-inflammatory and wound healing activities of cashew apple in vitro and in vivo. The juice from fresh fruit were obta
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/02/2011
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9. Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model.
2009
SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS. Publicado em: 2011
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10. Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice.
2009
International Journal of Food Science and Technology. Publicado em: 2011
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11. Effect of concentration on the physical properties of cashew juice.
Thermal conductivity, thermal diffusivity, density and viscosity of cashew juice were measured at 30 oC for soluble solids content ranging from 5.5 to 25 oBrix. Thermal conductivity and diffusivity were determined using a linear hest source probe. Both properties were found to decrease with the increase of soluble solids content, while density and viscosity
Journal of Food Engineering. Publicado em: 2011
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12. Produção de bioetanol a partir de pedúnculo de caju (Anacardium occidentale L.) por fermentação submersa / Produção de bioetanol a partir de pedúnculo de caju (Anacardium occidentale L.) por fermentação submersa / Bioethanol production from cashew apple (Anacardium occidentale L.) by submerged fermentation / Bioethanol production from cashew apple (Anacardium occidentale L.) by submerged fermentation
Recentemente, a demanda mundial por etanol combustível tem se expandido de forma muito rápida, sendo quase todo etanol combustível é produzido por fermentação de sacarose no Brasil ou glicose de milho nos Estados Unidos, porém, estas matérias-primas não serão suficientes para satisfazer a demanda internacional. Neste contexto, o objetivo deste trab
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/11/2010