Effect of Moisture Content, Nut Size and Hot-Oil Roasting Time on the Whole Kernel “Out-Turn” of Cashew Nuts (Anacardium occidentale) During Shelling-Reference-Cited by-同舟云学术

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Effect of Moisture Content, Nut Size and Hot-Oil Roasting Time on the Whole Kernel “Out-Turn” of Cashew Nuts (Anacardium occidentale) During Shelling

Published:2012 Issue:2 Volume:30 Page:57-65
ISSN:0189-7241
Container-title:Nigerian Food Journal
language:en
Short-container-title:Nigerian Food Journal

Author:

Ogunsina B.S.,Bamgboye A.I.

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference31 articles.

1. The handling, processing and preservation of Tetracaspidium;Adebona,1986

2. The design and testing of a low cost cashew nut cracker for peasant farmers;Ajav;Tropical Agriculture, Trinidad and Tobago.,1996

3. Modifications and performance evaluation of a cashew nut cracker;Ajav,2007

4. Oil point pressure of sesame seeds;Ajibola;Ife Journal of Technology,2000

5. Oil Point Pressure of Soybean;Ajibola;Journal of Food Process Engineering,2002

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aspergillus population diversity and its role in aflatoxin contamination of cashew nuts from coastal Kenya;PLOS ONE;2024-01-25

2. Integrating Cashew Nut Shell Liquid into Novel Product Design: A Comprehensive Examination of Properties, Processing, and Applications;2024

3. Effect of moisture content on physioco-mechanical properties of cashew-apple-nut varieties relevant for its processing;Poljoprivredna tehnika;2022

4. Dataset on physical properties of raw and roasted cashew nuts;Data in Brief;2020-12

5. Development of Cashew nut Shelling Machine;Journal of Physics: Conference Series;2019-12

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