Mitigation of cashew apple fruits astringency-Reference-Cited by-同舟云学术

Mitigation of cashew apple fruits astringency

Published:2023-05-31 Issue:3 Volume:6 Page:319-329
ISSN:2523-8922
Container-title:Environmental Sustainability
language:en
Short-container-title:Environmental Sustainability

Author:

Dheeraj ,Srivastava Ananya,Mishra Anuradha^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Computer Networks and Communications,Hardware and Architecture,Software

Link

https://link.springer.com/content/pdf/10.1007/s42398-023-00276-7.pdf

Reference67 articles.

1. Abdullah S, Pradhan RC, Aflah M, Mishra S (2020) Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: modelling and optimization of process using artificial neural network and response surface methodology. J Food Process Eng 43:e13499. https://doi.org/10.1111/jfpe.13499

2. Abdullah S, Karmakar S, Pradhan RC, Mishra S (2022) Pressure-driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: modeling of permeate flux decline and optimization of process parameters. J Food Process Preserv 46:e16497. https://doi.org/10.1111/jfpp.16497

3. Abdulraheem MO, Aberuagba F, Okafor JO, Otaru AJ (2013) Physiochemical properties of malted sorghum as material for mucamalt using cashew apple juice extract as vitamin C fortifier. J Appl Chem 4(2):67–78

4. Abreu F, Perez AM, Dornier M, Reynes M (2005) Application of crossflow microfiltration in the production of clarified cashew juice by means of mineral membranes. Fruits 60(1):33–40

5. Adeoye AO, Lateef A (2021) Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of aspergillus niger LCFS 5. J Genet Eng Biotechnol 19:137. https://doi.org/10.1186/s43141-021-00232-0

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