Ethanol vapor is efficient for reduction of astringency compounds in cashew apple
Sign Up to like & getrecommendations! Published in 2018 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2018.07.002
Abstract: Abstract Cashew nut is known and appreciated worldwide, but the cashew apple has a low consumption, which is related to its high astringency. Condensed tannins or proanthocyanidins are the polyphenols responsible for this gustatory sensation.… read more here.
Keywords: astringency; ethanol vapor; cashew apples; cashew apple ... See more keywords
Effect of chemical pretreatment on quality attributes of the cashew apple.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16577
Abstract: Cashew apples, tropical pseudo fruit, are rich in bioactive compounds. It is still underutilized due to its high perishability and its astringent flavor. This study aims to extend its shelf life by chemical dip and… read more here.
Keywords: pretreatment; inhibition; cashew apples; effect chemical ... See more keywords