Study of jelly drying cashew apples ( Anacardium occidentale L .) processing-Reference-Cited by-同舟云学术

Study of jelly drying cashew apples ( Anacardium occidentale L .) processing

Published:2021-11-05 Issue:2 Volume:10 Page:363-373
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Dao Tan Phat¹²³^ORCID,Vu Duc Ngoc⁴,Nguyen Duong Vu³,Pham Van Thinh⁵,Tran Thi Yen Nhi¹²³^ORCID

Affiliation:

1. Institute of Environmental Sciences Nguyen Tat Thanh University Ho Chi Minh City Vietnam

2. Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam

3. Graduate University of Science and Technology Vietnam Academy of Science and Technology Ha Noi Vietnam

4. Department of Chemical and Food Technology Nong Lam University Ho Chi Minh City Vietnam

5. Faculty of Food Science and Technology Ho Chi Minh City University of Food Industry Ho Chi Minh City Vietnam

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2565

Reference30 articles.

1. Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: A focus on carotenoids

2. Influencia de la deshidratación osmótica y de la adición de cloruro de calcio en la conservación de kivis minimamente procesados

3. Effect of initial sugar concentration on the physico‐chemical characteristics and sensory qualities of cashes apple wine;Attri B. L.;Natural Product Radiance,2009

4. Effect of Blanching Time on Total Phenolic, Antioxidant Activities and Mineral Content of Selected Green Leafy Vegetables

5. Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

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