Effect of two postharvest technologies on the micronutrient profile of cashew kernels from Mozambique-Reference-Cited by-同舟云学术

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Effect of two postharvest technologies on the micronutrient profile of cashew kernels from Mozambique

Published:2021-11-23 Issue:1 Volume:10 Page:179-190
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Uaciquete Americo¹^ORCID,Ferreira Neid Ali¹,Lehnert Katja²^ORCID,Vetter Walter²^ORCID,Sus Nadine³,Stuetz Wolfgang³^ORCID

Affiliation:

1. Instituto de Investigação Agraria de Mozambique IIAMCentro Zonal NordestePosto Agronómico de Nampula Nampula Mozambique

2. Institute of Food Chemistry University of Hohenheim Stuttgart Germany

3. Institute of Nutritional Sciences University of Hohenheim Stuttgart Germany

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2658

Reference68 articles.

1. A review on cashew research and production in Nigeria in the last four decades;Adeigbe O. O.;Academic Journals,2015

2. Phenological growth stages of the cashew tree ( Anacardium occidentale L.) according to the extended BBCH scale

3. Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew nuts

4. Nutrient composition, phytochemical and sensory properties of nuts from red and yellow varieties of cashew fruit;Akujobi I. C.;International Journal of Innovative Food, Nutrition and Sustainable Agriculture,2018

5. The eﬀect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar

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