Relevant bibliographies by topics / Cashew apple sweetened tropical juice

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  1. Journal articles
  2. Dissertations / Theses

Academic literature on the topic 'Cashew apple sweetened tropical juice'

Author: Grafiati
Published: 4 June 2021
Last updated: 16 February 2022

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Journal articles on the topic "Cashew apple sweetened tropical juice"

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Sancho, Soraya Oliveira, Ana Raquel Araujo Silva, Geraldo Arraes Maia, Raimundo Wilane Figueiredo, Maria Cristiane Rabelo, and Sueli Rodrigues. "FOLATE DETERMINATION IN CASHEW APPLE JUICE METHOD DEVELOPMENT AND VALIDATION." HOLOS 4 (September 18, 2012): 99. http://dx.doi.org/10.15628/holos.2012.1019.

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Um método baseado na extração em fase sólida (SPE), seguido de separação por cromatografia líquida de alta eficiência (CLAE) com detecção de ultravioleta (UV) é apresentado como uma ferramenta analítica, para a determinação de folatos em suco de caju. A ingestão de folatos é recomendada para mulheres grávidas, que necessitam de um maior consumo desta vitamina, para evitar o nascimento de bebês com defeitos do tubo neural. Atualmente, a maioria dos métodos publicados, para a determinação de vitaminas do complexo B, utiliza soluções-tampão e surfactantes como fase móvel, tornando o processo de q
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2

Akinwale, Toyin Oluyemisi. "Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits." European Food Research and Technology 211, no. 3 (2000): 205–7. http://dx.doi.org/10.1007/s002170050024.

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3

Martins, Inayara Beatriz Araujo, Isadora de Carvalho Costa Barbosa, Amauri Rosenthal, Gastón Ares, and Rosires Deliza. "Development of tropical mixed juice with low added-sugar content: Sensory and nutritional aspects." Food Science and Technology International, June 20, 2021, 108201322110208. http://dx.doi.org/10.1177/10820132211020844.

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The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the ad
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4

Brien, Donna Lee. "Powdered, Essence or Brewed?: Making and Cooking with Coffee in Australia in the 1950s and 1960s." M/C Journal 15, no. 2 (2012). http://dx.doi.org/10.5204/mcj.475.

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Introduction: From Trifle to Tiramisu Tiramisu is an Italian dessert cake, usually comprising sponge finger biscuits soaked in coffee and liquor, layered with a mixture of egg yolk, mascarpone and cream, and topped with sifted cocoa. Once a gourmet dish, tiramisu, which means “pick me up” in Italian (Volpi), is today very popular in Australia where it is available for purchase not only in restaurants and cafés, but also from fast food chains and supermarkets. Recipes abound in cookery books and magazines and online. It is certainly more widely available and written about in Australia than the
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Dissertations / Theses on the topic "Cashew apple sweetened tropical juice"

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Silva, Virlane Kelly Lima da. "Estabilidade da polpa de caju congelada obtida com o uso de conservantes, pasteurizada e concentrada." reponame:Repositório Institucional da UFC, 2013. http://www.repositorio.ufc.br/handle/riufc/18646.

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SILVA, Virlane Kelly Lima da. Estabilidade da polpa de caju congelada obtida com o uso de conservantes, pasteurizada e concentrada. 2013. 127 f. Tese (Doutorado em tecnologia de alimentos)- Universidade Federal do Ceará, Fortaleza-CE, 2013.<br>Submitted by Elineudson Ribeiro (elineudsonr@gmail.com) on 2016-07-07T19:40:13Z No. of bitstreams: 1 2013_tese_vklsilva.pdf: 931785 bytes, checksum: 595edd739ca0fbcaeeb825c445f8459b (MD5)<br>Approved for entry into archive by José Jairo Viana de Sousa (jairo@ufc.br) on 2016-07-21T20:27:06Z (GMT) No. of bitstreams: 1 2013_tese_vklsilva.pdf: 931785 bytes,
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Oliveira, Mirela AraÃjo de. "AvaliaÃÃo da influÃncia de adjuvantes de secagem sobre as propriedades de suco de caju atomizado." Universidade Federal do CearÃ, 2008. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1531.

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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico<br>As indÃstrias de frutas tÃm sofrido pressÃes para se adaptar aos crescentes requerimentos dos consumidores, relacionados a conveniÃncia, seguranÃa alimentar, e benefÃcios à saÃde. Uma evidÃncia de tais mudanÃas à o aumento da produÃÃo de sucos de frutas e produtos similares. Embora os nÃctares, prontos para beber, sejam produtos de conveniÃncia, eles tÃm alto peso e volume, jà que tÃm a Ãgua como principal componente. Esse à um aspecto inconveniente, e aumenta os custos de transporte. Os sucos em pà tÃm algumas vantagens
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3

Oliveira, Mirela Araújo de. "Avaliação da influência de adjuvantes de secagem sobre as propriedades de suco de caju atomizado." reponame:Repositório Institucional da UFC, 2008. http://www.repositorio.ufc.br/handle/riufc/17832.

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OLIVEIRA, Mirela Araújo de. Avaliação da influência de adjuvantes de secagem sobre as propriedades de suco de caju atomizado. 2008. 63 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Curso de Pós-Graduação em Tecnologia de Alimentos, Fortaleza-CE, 2008<br>Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-21T15:44:25Z No. of bitstreams: 1 2008_dis_maoliveira.pdf: 344638 bytes, checksum: c7be23bd0664083768d19e6b751a3c6d (MD5)<br>Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-21T15:45:09Z (GMT) No. of bitst
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