Novel products from cashew apple - Jelly and cake
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چکیده
منابع مشابه
Underneath the “apple-jelly”
A 44-year-old Caucasian woman presented with asymptomatic skin lesions on the trunk, arms and legs. These lesions had suddenly appeared 4 months before and have been unchanged ever since. Medical history included arterial hypertension and hypertriglyceridemia. The patient recalled an acute episode of painful subcutaneous nodules on the lower legs some years ago that disappeared with NSAID and l...
متن کاملCashew Apple Juice: Contents and Effects on Health
The cashew tree (Anacardium occidentale L.) belongs to the family Anacardiaceae. It is a native plant of Brazil. The fruit consists of a cashew nut (the true fruit) and a cashew apple (pseudofruit). The cashew nut is the most important product of the cashew tree; whereas the cashew apple has increased in value [1]. Many procedures have been industrialized for transforming the cashew apple into ...
متن کامل"Apple Jelly" Sign: Diascopy in Cutaneous Sarcoidosis.
A 43-year-old woman presented with erythematous papules and plaques on the forehead evolving in the previous 3 months (Fig. 1). Diascopy, by showing a yellowish nodule-like aspect (Fig. 2), raised the hypothesis of cutaneous sarcoidosis, which was confirmed by histopathological examination. Sarcoidosis is a multisystemic granulomatous disease, a histologically evident characteristic shared by i...
متن کاملCharacterization of Pectinase from Cashew Shell Cake Using Aspergillus niger with Unique Kinetic Properties
The main purpose of the study was to provide a value addition; to a cashew industry by-product:Cashew Shell. Production of newly Pectinase enzyme by Solid State Fermentation and the enzyme has been optimized by using Cashew Shell as substrate has been standardized. Strain has been selected by assessing the fungal strains having the better survival capacity in CNSL and based on the Pectinase pro...
متن کاملExtraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace
Investigation on the pectic substances of cashew (Anacardium occidentale L.) apple under different acid-extraction conditions (pH 1.0, 1.5, and 2.0) showed that more than 10%-25% of A. occidentale pectins (AOP) could be extracted, depending on the extractant strength. The extracted AOP contained high amounts of galacturonic acid (GalA: 69.9%-84.5%) with some neutral sugars of which rhamnose (Rh...
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ژورنال
عنوان ژورنال: FOOD SCIENCE RESEARCH JOURNAL
سال: 2015
ISSN: 0976-1276,2230-9403
DOI: 10.15740/has/fsrj/6.1/45-49