Science and technology of cashew agro-industrial processing

By José Ferrer and Raquel Alejos

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.

• Format: Paperback
• Language: English
• ISBN: 6208030218
• ISBN13: 9786208030216
• Release Date: August 2024
• Publisher: Our Knowledge Publishing
• Length: 64 Pages
• Weight: 0.23 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"