Circularity of Cashew Apples: Examining the Product-Process Pathways, Techno-Functional, Nutritional/Phytomolecular Qualities for Food Applications
Author:
Affiliation:
1. Department of Bioresource Engineering, McGill University (MacDonalds Campus), 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 3 V9, Canada
Funder
Global Affairs Canada
Swisscontact, Honduras
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00093
Reference107 articles.
1. 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
2. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours
3. Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production
4. A review on cashew research and production in Nigeria in the last four decades
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