New cultivation techniques for cashew (Anacardium occidentale L.).
نویسندگان
چکیده
منابع مشابه
Volatile compounds of cashew apple (Anacardium occidentale L.).
The volatile compounds of a largely consumed Brazilian cashew apple variety (Anacardium occidentale L. var. nanum, Anacardiaceae) were recovered by headspace extraction or simultaneous distillation-extraction. Several compounds including esters (29), terpenes (16), hydrocarbons (9), carboxylic acids (7), aldehydes (7), alcohols (3), ketones (2), lactones (2) and norisoprenoids (1) were characte...
متن کاملEffects of processing on immunoreactivity of cashew nut (Anacardium occidentale L.) seed flour proteins.
Cashew nut seeds were subjected to processing including autoclaving (121 degrees C for 5, 10, 20, and 30 min), blanching (100 degrees C for 1, 4, 7, and 10 min), microwave heating (1 and 2 min each at 500 and 1000 W), dry roasting (140 degrees C for 20 and 30 min; 170 degrees C for 15 and 20 min; and 200 degrees C for 10 and 15 min), gamma-irradiation (1, 5, 10, and 25 kGy), and pH (1, 3, 5, 7,...
متن کاملElementary Chemical Profiling and Antifungal Properties of Cashew (Anacardium occidentale L.) Nuts
Cashew (Anacardium occidentale L.) has high demand in the world market due to wide range of applications. Cashew nut shell liquid (CNSL) has various range of biological properties. In the present study, an attempt was made to identify the phytochemicals present in the CNSL using solvent extract method. Antifungal activity of acetone, ethanol and ethyl acetate extracts on A. flavus, A. fumigatus...
متن کاملMolecular and Functional Properties of Protein Fractions and Isolate from Cashew Nut (Anacardium occidentale L.).
Some molecular and functional properties of albumin (83.6% protein), globulin (95.5% protein), glutelin (81.3% protein) as well as protein isolate (80.7% protein) from cashew nut were investigated. These proteins were subjected to molecular (circular dichroism, gel electrophoresis, scanning electron microscopy) and functional (solubility, emulsification, foaming, water/oil holding capacity) tes...
متن کاملSOLID-LIQUID EXTRACTION KINETICS OF POLYPHENOLS FROM CASHEW (Anacardium occidentale L.) BAGASSE
Cashew bagasse consists of a residual food-processing material, rich in polyphenols. The aim of the present study was to investigate the kinetic of phenolics compounds recovery from cashew bagasse by hydroethanolic extraction. Process was carried out at 0, 20, 40, 60, 80, 100 and 120 minutes in a shaker at 50 °C and 90 min -1 . An ethanol aqueous mixture (50 %, w/w) was chosen as solvent and a ...
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ژورنال
عنوان ژورنال: Netherlands Journal of Agricultural Science
سال: 1983
ISSN: 0028-2928
DOI: 10.18174/njas.v31i1.16958