Clarified Cashew Apple Juice
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. 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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2. 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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3. Suco de caju contendo oligossacarÃdeos prÃbioticos / Cashew juice containing prebiotic oligosaccharides
Os alimentos funcionais constituem hoje prioridade em pesquisas devido a crescente busca dos consumidores por alimentos que alÃm da funÃÃo bÃsica de nutrir possam trazer outros benefÃcios. Dessa forma, estudos para o desenvolvimento de prebiÃticos tornam-se interessantes. A enzima dextrana-sacarase quando em meio contendo sacarose e um aceptor como sub
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/06/2010
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4. ProduÃÃo de biossurfactantes por Bacillus subtilis LAMI005 utilizando suco de caju clarificado / Biosurfactant production by Bacillus subtilis LAMI005 using clarified cashew apple juice.
O objetivo deste trabalho foi avaliar o potencial do microrganismo Bacillus subtilis LAMI005 em produzir biossufactantes utilizando suco de caju clarificado como fonte de carbono. A capacidade de produÃÃo do microrganismo foi avaliada com um ensaio preliminar utilizando meio mineral como meio e cultivo, tendo glicose e frutose padrÃo analÃtico como fonte
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/06/2010
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5. Aproveitamento do pedÃnculo do caju para sÃntese de oligossacarÃdeos prebiÃticos / Exploitation of the cashew of the prebiootic synthesis
Leuconostoc mesenteroides B742 produces the enzyme dextransucrose in a medium containing sucrose (carbon source), a nitrogen source and mineral salts. This enzyme catalyses dextran synthesis when the only carbon source is sucrose. When acceptors (maltose, fructose, glucose or other simple sugar) are present as the main substrate and sucrose is the second one
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 22/02/2008
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6. Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment
"Cajuina" is a very popular drink in the Brazilian northeastern region and is produced by clarifying cashew apple juice. To preserve "cajuina" from chancing, the clarified cashew apple juice is submitted to thermal treatment where a desired final color should be obtained. To optimize color formation while maintaining high vitamin C and low 5-hydroxymethylfur
Brazilian Journal of Chemical Engineering. Publicado em: 2008-06
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7. Estudo da produção de acido hialuronico por fermentação de Streptococcus zooepidemicus em substrato de caju (Anacardium occidentale L.) / Study of hyaluronic acid production by Streptococcus zooepidemicu fermentation in cashew (Anacardium occidentale L) substrate
Hyaluronic acid (HA) is a mucopolysaccharide component of animal connective tissues. It has been reported important applications of HA in medical, pharmaceutical and cosmetic area as well as a vehicle for encapsulation and delivery of bioactive products. This work presents a study of HA production using cashew apple juice as substrate in submerse fermentatio
Publicado em: 2007
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8. Study for the aggregation of value to the cashew products: fruit and chestnut in bars formularizations elaborations. / Estudo para a agregação de valor aos produtos de caju : elaboração de formulações de fruta e castanha em barras.
The aim of this research was to contribute to reduction of cashew apple losses, estimated at 1 billion kg/year. Vacuum osmotic dehydration of the cashew apple clone CCP 76 was done using clarified cashew juice concentrated to 65oBrix as the osmotic agent. Response Surface Methodology was used to define the best time temperature combinations: 40°C/100min and
Publicado em: 2004