Quality of oil from edible cashew nuts and cashew kernel processing rejects

被引:0
|
作者
Cashew Export Promotion Council Laboratory, Technical Division, Ponnamma Chambers-II, Kollam-691001, India [1 ]
机构
来源
J Food Sci Technol | 2009年 / 2卷 / 163-165期
关键词
D O I
暂无
中图分类号
学科分类号
摘要
引用
收藏
相关论文
共 50 条
  • [21] Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale)
    Reitsma, Marit
    Bastiaan-Net, Shanna
    Sijbrandij, Lutske
    de Weert, Evelien
    Sforza, Stefano
    van Wijk, Roy Gerth
    Savelkoul, Huub F. J.
    de Jong, Nicolette W.
    Wichers, Harry J.
    JOURNAL OF FOOD SCIENCE, 2018, 83 (04) : 1153 - 1164
  • [22] Study of the stability of cashew nuts obtained from conventional and organic cultivation
    Soares, Denise Josino
    Barros Cavalcante, Carlos Eliardo
    Cardoso, Thiago Gomes
    Teixeira de Figueiredo, Evania Altina
    Maia, Geraldo Arraes
    Machado de Sousa, Paulo Henrique
    de Figueiredo, Raimundo Wilane
    SEMINA-CIENCIAS AGRARIAS, 2012, 33 (05): : 1855 - 1867
  • [23] Oecophylla longinoda (Hymenoptera: Formicidae) Lead to Increased Cashew Kernel Size and Kernel Quality
    Anato, F. M.
    Sinzogan, A. A. C.
    Offenberg, J.
    Adandonon, A.
    Wargui, R. B.
    Deguenon, J. M.
    Ayelo, P. M.
    Vayssieres, J. -F.
    Kossou, D. K.
    JOURNAL OF ECONOMIC ENTOMOLOGY, 2017, 110 (03) : 1133 - 1137
  • [24] Extraction of tannin from cashew kernel testa at acidic pH
    Nagaraja, K., V
    Shobha, D.
    Yogeesha, A.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2007, 44 (06): : 636 - 638
  • [25] Extraction of tannin from cashew kernel testa at acidic pH
    Nagaraja, K.V.
    Shobha, D.
    Yogeesha, A.
    Journal of Food Science and Technology, 2007, 44 (06) : 636 - 638
  • [26] EFFECT OF REFINING ON THE PHYSICAL AND CHEMICAL-PROPERTIES OF CASHEW-KERNEL OIL
    OJEH, OA
    JOURNAL OF FOOD TECHNOLOGY, 1981, 16 (05): : 513 - 517
  • [27] Calcium application via hydrocooling and edible coating for the conservation and quality of cashew apples
    Alves Sena, Edinaldo de Oliveira
    Oliveira da Silva, Paulo Silas
    de Aragdo Batista, Mayra Crystiane
    Sargent, Steven Alonzo
    Ganassali de Oliveira Junior, Luiz Fernando
    Castro Pagani, Alessandra Almeida
    Gutierrez Carnelossi, Marcelo Augusto
    SCIENTIA HORTICULTURAE, 2019, 256
  • [28] Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil
    Leal, Amanda Rodrigues
    Dionisio, Ana Paula
    de Abreu, Fernando Antonio Pinto
    de Oliveira, Gilleno Ferreira
    Araujo, Idila Maria da Silva
    Magalhaes, Hilton Cesar Rodrigues
    Leite, Andressa Barbosa
    da Silva, Emilly Kaiane Maia
    do Nascimento, Ronaldo Ferreira
    do Nascimento, Helio Oliveira
    de Sousa, Paulo Henrique Machado
    FOOD RESEARCH INTERNATIONAL, 2023, 165
  • [29] Metabolizable Energy from Cashew Nuts is Less than that Predicted by Atwater Factors
    Baer, David J.
    Novotny, Janet A.
    NUTRIENTS, 2019, 11 (01):
  • [30] REPLACEMENT OF PEANUT BY RESIDUE FROM THE CASHEW NUT KERNEL OIL EXTRACTION TO PRODUCE A TYPE PACOCA CANDY
    Lima, Janice Ribeiro
    Garruti, Deborah Dos Santos
    Bruno, Laura Maria
    da Silva Araujo, Idila Maria
    Oliveira Nobre, Ana Carolina
    Silva Garcia, Lana Glerieide
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2017, 41 (02)