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Dehydrated cashew apple in different grinding sizes to sheep. The cashew pseudo fruit can be used to animal feeding in tropical and subtropical countries as Brazil, Ivory Coast and Vietnam. Thus, our objective was to evaluate the intake, digestibility of nutrien... ... Repository: BDPA Publication year: 2022
Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.). The objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a th... ... Repository: BDPA Publication year: 2013
The potential use of cashew apple lignin as photoprotector ingredient for cosmetics. The high presence of phenolic groups makes lignin a promising candidate for natural UV protective material. Then, this study aimed to use lignin from cashew apple bagasse (CAB) to produce hybrid nanoc... ... Repository: BDPA Publication year: 2024
Multivariate optimization and comparison between conventional extraction (CE) and ultrasonic-assisted extraction (UAE) of carotenoid extraction from cashew apple. Carotenoids are an essential component of cashew and can be used in pharmaceuticals, cosmetics, natural pigment, food additives, among other applications. The present work focuses on optimizing and co... ... Repository: BDPA Publication year: 2022
Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice. Repository: BDPA Publication year: 2009
Dynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality. Concentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer acceptability of the concentrated beverage. To understand the mechanisms involved in these changes, this re... ... Repository: BDPA Publication year: 2015
Osmotic dehydration of cashew apple (Anacardium occidentale L.) in sucrose solutions: influence of process variables. The objective of this work was the study of osmotic dehydration of cashew apple slices in sucrose solutions as a function of temperature (30-50 0C), solution concentration (40-60% w/w) and immersion t... ... Repository: BDPA Publication year: 2005

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