Washed cashew apple fiber (Anacardium occidentale L.) as fat replacer in chicken patties
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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...
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Cashew (Anacardium occidentale) is a medicinal plant native to Brazil and also yields a nutritious fruit juice. Its large pulpy pseudo-fruit, referred to as the cashew apple, contains high concentrations of vitamin C, carotenoids, phenolic compounds and minerals. Natural and processed cashew apple juice (CAJ/cajuina) are amongst the most popular juices in Brazil, especially in the north-east. B...
متن کاملImmunoglobulin E-reactive proteins in cashew (Anacardium occidentale) apple juice concentrate.
Cashew apple juice has the potential to be a natural source of vitamin C and sugar in processed foods. The juice of the cashew apple is obtained by pressing the fleshy peduncle or receptacle, which forms a rounded apple that sits above the true fruit, the cashew nut. Cashew nut allergy is the second most commonly reported tree nut allergy in the United States. To determine if cashew apple juice...
متن کاملDetermination of the flavonoid components of cashew apple (Anacardium occidentale) by LC-DAD-ESI/MS.
Liquid chromatography, with diode array detection and electrospray ionization mass spectrometry (LC-DAD-ESI/MS), was used to identify and quantify flavonoids in cashew apple. One anthocyanin and thirteen glycosylated flavonols were detected in a methanol-water extract. Among them, the 3-O-galactoside, 3-O-glucoside, 3-O-rhamnoside, 3-O-xylopyranoside, 3-O-arabinopyranoside and 3-O-arabinofurano...
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,...
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ژورنال
عنوان ژورنال: LWT - Food Science and Technology
سال: 2016
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2016.04.005