O sunomono, conhecida técnica culinária na conservação de alimentos no vinagre, é uma prática antiga e bastante empregada cultura japonesa, agregando características sensoriais apreciáveis prolongamento da vida útil das hortaliças. objetivo pesquisa foi confeccionar sunomono pepino do pseudofruto caju, muito apreciados nordeste brasileiro. Foram realizados ensaios químicos para avaliação nutric...

Cashew bagasse consists of a residual food-processing material, rich in polyphenols. The aim of the present study was to investigate the kinetic of phenolics compounds recovery from cashew bagasse by hydroethanolic extraction. Process was carried out at 0, 20, 40, 60, 80, 100 and 120 minutes in a shaker at 50 °C and 90 min -1 . An ethanol aqueous mixture (50 %, w/w) was chosen as solvent and a ...

The total dietary fiber, sugar, protein, lipid profile, sodium, and energy contents of 11 raw cashew kernel (Anacardium occidentale L.) samples from India, Brazil, Ivory Coast, Kenya, Mozambique, and Vietnam were determined. Total fat was the major component accounting for 48.3% of the total weight, of which 79.7% were unsaturated FA (fatty acids), 20.1% saturated FA, and 0.2% trans FA. Protein...

Cashew, Anacardium occidentale L. (Sapindales: Anacardiaceae), is an important cash crop in Benin. However, its production is threatened by several biotic factors, especially insects. In Benin, very few studies have focused on insects and just listed species commonly found on cashew worldwide. The present investigation fills this gap by presenting an exhaustive inventory of insect species assoc...

Some molecular and functional properties of albumin (83.6% protein), globulin (95.5% protein), glutelin (81.3% protein) as well as protein isolate (80.7% protein) from cashew nut were investigated. These proteins were subjected to molecular (circular dichroism, gel electrophoresis, scanning electron microscopy) and functional (solubility, emulsification, foaming, water/oil holding capacity) tes...