Quality Of The Cashew Apple
Mostrando 1-6 de 6 artigos, teses e dissertações.
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1. Effect of osmotic dehydration on the drying kinetics and quality of cashew apple,
2009
International Journal of Food Science and Technology. Publicado em: 2011
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2. IdentificaÃÃo de QTLs candidatos associados à qualidade pÃs-colheita do pedÃnculo de caju / Detection of candidate QTLs associated the postharvest quality of cashew apple
A identificaÃÃo de locos que controlam caracterÃsticas quantitativas (QTLs), e a seleÃÃo assistida por marcadores moleculares associados a esses QTLs, tem despertado grande interesse em programas de melhoramento visando à qualidade dos frutos. Objetivou-se com este estudo avaliar a qualidade de cajus em genÃtipos de cajueiro e identificar QTLs candida
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/05/2008
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3. Carotenoides e compostos bioativos : relação com propriedades anti-radical livre e corante em frutas tropicais / Carotenoids and bioactive compounds : relationship between free radical scavenger properties and color in tropical fruits
The increased demand for high life quality has been associated to healthy food, increasing the industry interest for functional foods, which are defined as any food or bioactive compounds with potential to be benefic for the consumer health. The bioactive compounds found in foods, such as carotenoids, phenolic compounds and ascorbic acid (AA) are involved wi
Publicado em: 2008
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4. Qualidade e atividade antioxidante total de pedÃnculos de clones comerciais de cajueiro anÃo precoce / Quality and activity total antioxidant capacity of penduncles of commercial grain stalks of clones of dwarf cashew apple tree.
Cashew has big importance in Brazilian culture of fruits, principally in Northwest region, presenting very expressive social and economic activity. Accordingly to some studies cashew apple has a high vitamin C, carotenoids and phenolics compounds contents. More than vitaminic potential, these compounds have antioxidant potential to cashew pulps. This work ai
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/08/2007
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5. Desenvolvimento de néctares mistos de frutas tropicais adicionados de Ginkgo biloba e Panax ginseng / Development of tropical fruit mixed nectars with addition of Ginkgo biloba e Panax ginseng
With the appealing of changes to healthy habits, it is observed that the consumption of fresh fruit has increased all over the world, and processed juices are an extension of that. Beverages presenting new flavors and aromas are being elaborated; being the mixed fruit drinks one more option to consumers and a trend to international market. The addition of fu
Publicado em: 2006
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6. Efeito do processamento sobre caracterÃsticas de qualidade do suco de caju (Anacardium occidentale L.). / Effect of the processing on characteristics of quality of the cashew juice (Anacardium occidentale L)
During the industrial processing modifications in the components of the fruits that affect sensitively their property, like taste, smell and nutritionâs value usually occurs. Thus it is important to verify their variations under the influence of the operating conditions during the juiceâs processing. The objective of the present work was to determine these
Publicado em: 2006