منابع مشابه
Fermentation parameter optimization of microbial oxalic acid production from cashew apple juice
The potential of cashew apple juice (CAJ) as a carbon source for oxalic acid (OA) production via fermentation process was investigated in this study. The effects and interactions of CAJ concentration, time, pH, NaNO3 concentration and methanol concentration on OA production were determined in a central composite design (CCD) and the process was modelled and optimized using response surface meth...
متن کاملVolatile profile of cashew apple juice fibers from different production steps.
This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds are still present after successive washings and thus might be responsible for the undesirable remaining cashew-like aroma present in this co-product, which is used to formulate food products like vegetarian burgers and cereal bars. Fibers were obtained from cashew apple juice processing and washe...
متن کاملProduction of Gum from Cashew Tree Latex
This research is aimed at producing gum from cashew tree latex, which can act as substitute for gum Arabic. The method used include drying and size reduction of the exudates gum, sieving of the gum to remove impurities, dissolution of the gum in distilled water, filtration to remove polysaccharide waste and finally concentration and stability of the gum. Glycerine, starch and Zinc oxide are som...
متن کاملCashew apple juice as microbial cultivation medium for non-immunogenic hyaluronic acid production
In this work, natural cashew apple juice was used as cultivation medium as an alternative to substitute brain heart infusion medium. The effect of aeration and juice supplementation with yeast extract on the production of hyaluronic acid in batch fermentation was also investigated. Similar levels of cell mass were obtained in inoculum using cashew apple juice supplemented with yeast extract or ...
متن کاملFermentation process for production of apple-based kefir vinegar: microbiological, chemical and sensory analysis
The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mas...
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ژورنال
عنوان ژورنال: INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
سال: 2015
ISSN: 0976-5638,2231-6426
DOI: 10.15740/has/ijppht/6.2/150-156