Chemical Modifications and Applications of Cashew Byproducts - A Selective Review-Reference-Cited by-同舟云学术

Chemical Modifications and Applications of Cashew Byproducts - A Selective Review

Author:

Cheng H. N.¹,Furtado Roselayne F.²,Biswas Atanu³,Alves Carlucio⁴,Prieto Cristina⁵^ORCID,Lagaron Jose Maria⁵^ORCID

Affiliation:

1. USDA Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana 70124, United States

2. Embrapa Agroindústria Tropical − Food Packaging Laboratory, Fortaleza - CE, 60511-110, Brazil

3. USDA Agricultural Research Service, National Center for Agricultural Utilization Research, Peoria, Illinois 61604, United States

4. Chemistry Department, State University of Ceará, Fortaleza - CE, 60714-903, Brazil

5. Novel Materials and Nanotechnology Group, IATA-CSIC, 46980 Paterna, Spain

Funder

U.S. Department of Agriculture

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

Reference66 articles.

3. NationMaster. https://www.nationmaster.com/nmx/ranking/cashew-nuts-production (Accessed on 4/21/2022).

4. International Nuts and Dried Fruits. https://www.nutfruit.org/industry/news/detail/cashew-crop-2021-2022-forecast (Accessed on 7/7/2022).

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