Science and technology of cashew agro-industrial processing

The aim of this scientific research is to promote the technical development of cashew plantations and their agro-industrial use, through the physical-chemical characterization of cashew pseudo-fruits and juices, using two types of cashew (red and yellow), in order to evaluate their agro-industrial potential and develop the technological scheme for the industrial production of derived products. Cashew pseudofruit is a food with a high nutrient content, making it a good option as a raw material for producing foods with high nutritional value and a taste that is pleasing to the palate of consumers, such as pasteurized juice, nectar, liqueur, jelly and jam.

• | Author: José Ferrer
• | Publisher: Our Knowledge Publishing
• | Publication Date: Aug 30, 2024
• | Number of Pages: 64 pages
• | Binding: Paperback or Softback
• | ISBN-10: 6208030218
• | ISBN-13: 9786208030216