Cashew Nut Roasting
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and t
Food Sci. Technol. Publicado em: 2021-06
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2. Avaliação do potencial genotóxico e citotóxico associado a queima artesanal da castanha de caju no Município de João Câmara
The Brazil is the third largest producer of cashew nuts in the world. Despite the social and economic importance of the cashew nut, its production is still carried out artisanally. One of the main problems encountered in the cashew production chain are the conditions under which the roasting of the nut occurs to obtain the kernel from the shell. In the prese
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/10/2011
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3. Comparison between physico-chemical properties of the technical Cashew Nut Shell Liquid (CNSL) and those natural extracted from solvent and pressing
Cashew nut shell liquid (CNSL) is a by-product of the cashew kernel industry, applied mainly to produce polymeric derivatives. The technical CNSL (CNSLT) was obtained industrially, extracted by roasting the cashew nut shells at temperatures between 180 and 200 ºC. Two methods were used to produce natural CNSL. For the extraction of CNSLNP, the cashew nut sh
Polímeros. Publicado em: 13/05/2011
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4. Avaliação dos constituintes e do potencial mutagênico do material particulado oriundo do beneficiamento artesanal da castanha do caju / Assessment of the components and mutagenic potential of particulate matter from artisanal cashew nut roasting
x Despite the social and economic importance of the processing of cashew nuts to Rio Grande do Norte, the production is still carried out artisanally. To collect the almond nut is necessary to roasting. The smoke generated during the burning of the nut has high concentrations of particulate matter (PM) and the PM produced is inhaled daily by families for a p
Publicado em: 2010