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Comparison of different extraction methods to isolate aroma volatiles from cashew apple juice. Author(s): BIASOTO, A. C. T.; SAMPAIO, K. L.; SILVA, M. A. A. P. da Thus the objective of the present research was to compare the efficiency of LLE, HS-SPME and DHS on the profile of the odour volatiles isolated from fresh cashew-apple juice. Repository: BDPA Publication year: 2011
Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice. Author(s): OLIVEIRA, M. A. de; MAIA, G. A.; FIGUEIREDO, R. W. de; SOUZA, A. C. R. de; BRITO, E. S. de; AZEREDO, H. M. C. de 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. Author(s): BIASOTO, A. C. T.; SAMPAIO, K. de L.; MARQUES, E. J. N.; SILVA, M. A. A. P. da 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
Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.). Author(s): SAMPAIO, K. de L.; BIASOTO, A. C. T.; MARQUES, E. J. N.; BATISTA, E. A. C.; SILVA, M. A. A. P. da 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
Quantitative study of ester recovery during the concentration of cashew apple (Anacardium occidentale L.) juice in a thermal-siphon type evaporator operating in a closed system. Author(s): SAMPAIO, K. L.; BIASOTO, A. C. T.; MARQUES, E. J. N.; SILVA, M. A. A. P. da The objectives of the present research were to identify and quantify the loss and recovery of esters during the different steps of cashew apple juice concentration. Repository: BDPA Publication year: 2011
Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model. Author(s): ZEPKA, L. Q.; SILVA, M. A. A. P. da; GARRUTI, D. dos S.; MERCADANTE, A. Z. Repository: BDPA Publication year: 2009
Effect of concentration on the physical properties of cashew juice. Author(s): AZOUBEL, P. M.; CIPRIANI, D. C.; EL-AOUAR, A. A.; ANTONIO, G. C.; MURR, F. E. X. 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 we... ... Repository: BDPA Publication year: 2005
Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration. Author(s): SAMPAIO, K. L.; GARRUTI, D. dos S.; FRANCO, M. R. B.; JANZANTTI, N. S.; SILVA, M. A. A. P. da Repository: BDPA Publication year: 2011
Changes in cashew apple juice flavor after tangential microfiltration process. Author(s): ANDRADE, M. I. R. de; SOUZA, A. C. R. de; ABREU, F. A. P. de; XIMENES, S. F.; GARRUTI, D. dos S. Repository: BDPA Publication year: 2018
Thermostability of antioxidant and deteriorative enzymes from soursop and cashew apple juices. Author(s): RABELO, M. C.; BRITO, E. S. de; MOURA, C. F. H.; OLIVEIRA, L. de S.; MIRANDA, M. R. A. de Repository: BDPA Publication year: 2016

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