Abstract The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays associated with covering chloride polyvinyl (PVC), plastic pot of polyethylene terephthalate (PET), plastic packaging polyethylene (POL) and without coating polystyrene trays (CON). All packages were stored for 225 days, evaluating every 45 days the moisture content of the flour as well as extracting their oil by the cold method for characterization on the following indexes: acidity, saponification, iodine, peroxide and refraction. There was slight and gradual increase in the moisture c...
Some chemical properties of stored yam-cassava flour blends were studied.Yam flour (YF) and cassava ...
The aims of this research are: I) to identzJL the changes ofphysiologic characteristics of cashew ap...
Cashew nut is a kind of seed consumed usually as fried snack food. Deterioration due to oxidative ra...
The work aimed at investigating the effect of packaging materials on moisture and microbiological qu...
Roasted and salted cashew nuts (Anacardium occidentale) were stored for 360 days at 30°C and 80% rel...
Background: Cashew nut is an underutilized crop, majorly used as a snack, while its other potentials...
This study evaluated the influence of fat content and choice of packaging material on the functional...
Functional properties of roasted and defatted cashew nut (Anarcadium occidentale) flour were determi...
ABSTRACT This study evaluated the stability of cashew apple juice in powder, dehydrated in spouted b...
Abstract: Proximate, mineral and amino acids composition of cashew nut (Anarcaduim occidentale) flou...
The study investigated some quality attributes of water yam flour stored in three packaging material...
Abstract: Processed whole as well as rejected cashew nuts were obtained from a processing plant loca...
Abstract— This study is part of the valuation of the cashew nut (Anacardium occidentale L.). For thi...
Abstract: Cashew nut (Anarcadium occidentale) was roasted, defatted and processed into flour. The fl...
Shelled, roasted and salted cashew nut kernels were packaged in three different flexible materials (...
Some chemical properties of stored yam-cassava flour blends were studied.Yam flour (YF) and cassava ...
The aims of this research are: I) to identzJL the changes ofphysiologic characteristics of cashew ap...
Cashew nut is a kind of seed consumed usually as fried snack food. Deterioration due to oxidative ra...
The work aimed at investigating the effect of packaging materials on moisture and microbiological qu...
Roasted and salted cashew nuts (Anacardium occidentale) were stored for 360 days at 30°C and 80% rel...
Background: Cashew nut is an underutilized crop, majorly used as a snack, while its other potentials...
This study evaluated the influence of fat content and choice of packaging material on the functional...
Functional properties of roasted and defatted cashew nut (Anarcadium occidentale) flour were determi...
ABSTRACT This study evaluated the stability of cashew apple juice in powder, dehydrated in spouted b...
Abstract: Proximate, mineral and amino acids composition of cashew nut (Anarcaduim occidentale) flou...
The study investigated some quality attributes of water yam flour stored in three packaging material...
Abstract: Processed whole as well as rejected cashew nuts were obtained from a processing plant loca...
Abstract— This study is part of the valuation of the cashew nut (Anacardium occidentale L.). For thi...
Abstract: Cashew nut (Anarcadium occidentale) was roasted, defatted and processed into flour. The fl...
Shelled, roasted and salted cashew nut kernels were packaged in three different flexible materials (...
Some chemical properties of stored yam-cassava flour blends were studied.Yam flour (YF) and cassava ...
The aims of this research are: I) to identzJL the changes ofphysiologic characteristics of cashew ap...
Cashew nut is a kind of seed consumed usually as fried snack food. Deterioration due to oxidative ra...