Cashew
Mostrando 1-12 de 243 artigos, teses e dissertações.
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1. Volatile Metabolomics from Cashew Leaves: Assessment of Resistance Biomarkers Associated with Black Mold (Pilgeriella anacardii Arx & Müller)
Black mold, a disease caused by the fungus Pilgeriella anacardii Arx & Müller, affects cashews (Anacardium occidentale). Some cashew clones are more resistant to the pathogen; however, little is known about the chemical profile responsible for this trait. The investigation of volatile organic compounds (VOCs) from leaves of dwarf cashew clones resistant (BR
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. 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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3. Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria
Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix
Food Sci. Technol. Publicado em: 2020-09
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4. Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing
Abstract This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 da
Food Sci. Technol. Publicado em: 2020-09
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5. Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)
Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with
Food Sci. Technol. Publicado em: 2020-09
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6. Lignocellulosic Residues from the Brazilian Juice Processing Industry as Novel Sustainable Sources for Bioenergy Production: Preliminary Assessment Using Physicochemical Characteristics
This work aims to investigate the energy-related characteristics of apple bagasse, orange bagasse and cashew-apple bagasse to identify their potential as bioenergy feedstocks. For this, a detailed characterization was performed, including proximate analysis, ultimate analysis, atomic molar ratio, heating values, chemical composition, bulk density, bioenergy
J. Braz. Chem. Soc.. Publicado em: 2020-09
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7. HYDROPHILIC POLYMER CHANGES THE WATER DEMAND IN THE IMPLEMENTATION OF A DWARF CASHEW ORCHARD
ABSTRACT Important losses of dwarf cashew seedlings during the establishment of orchards in the Brazilian semiarid are related to the relatively short rainy season. This study aimed to evaluate biochar and hydrophilic polymer as soil amendments to increase water retention and reduce plant death in the first year. An experiment was conducted at the Curu Stati
Eng. Agríc.. Publicado em: 2020-06
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8. Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing
Abstract This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 da
Food Sci. Technol. Publicado em: 20/12/2019
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9. Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria
Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix
Food Sci. Technol. Publicado em: 13/12/2019
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10. Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil
RESUMO: O óleo de pequi é rico em compostos bioativos, os quais podem ser encapsulados para aumentar a proteção a fatores extrínsecos. A tecnologia de microencapsulamento, além de retardar a degradação do composto ativo, possibilita mascarar aromas e sabores indesejáveis. A coacervação complexa é uma técnica baseada na interação eletrostátic
Cienc. Rural. Publicado em: 13/12/2019
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11. Líquido da casca da castanha-de-caju (LCC) como repelente do caruncho-do-bambu Bambusa vulgaris
Resumo Foi investigada a ação repelente do líquido da casca da castanha-de-caju (LCC) Anacardium occidentale L. sobre o caruncho Dinoderus minutus Fabricius, (1775), na Base de Pesquisa em Ciências Agrárias da Universidade Católica Dom Bosco, município de Campo Grande - MS. Colmos maduros de Bambusa vulgaris Schrad (1808), foram coletados de uma touce
Ciênc. Florest.. Publicado em: 02/12/2019
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12. An Update on the Occurrence and Damage Caused to Cashew by Gypona cerea DeLong & Freytag (Hemiptera: Cicadellidae) in Northeastern Brazil
Abstract: We have identified specimens of the leafhopper Gypona cerea DeLong & Freytag (Cicadellidae: Iassinae: Gyponini) collected from a crop of dwarf cashew (Anacardium occidentale Linnaeus 1753) located in Canto do Buriti, Piauí, Northeastern Brazil. The damage caused to the crop included inflorescences covered with sticky exudates, presence of sooty mo
An. Acad. Bras. Ciênc.. Publicado em: 28/11/2019