Items related to Science and technology of cashew agro-industrial processing:...

Science and technology of cashew agro-industrial processing: Manufacture of agro-industrial products: pasteurized juice, nectar, liqueur, jelly and jam from cashew pseudo-fruit - Softcover

Ferrer, José; Alejos, Raquel

 
9786208030216: Science and technology of cashew agro-industrial processing: Manufacture of agro-industrial products: pasteurized juice, nectar, liqueur, jelly and jam from cashew pseudo-fruit
Softcover
ISBN 10: 6208030218 ISBN 13: 9786208030216
Publisher: Our Knowledge Publishing, 2024

Synopsis

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.

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Publisher
Our Knowledge Publishing
Publication date
2024
Language
English
ISBN 10 
6208030218
ISBN 13 
9786208030216
Binding
Paperback
Number of pages
64