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Ciência e tecnologia do processamento agroindustrial do caju

Ciência e tecnologia do processamento agroindustrial do caju

José Ferrer / Raquel Alejos

77,81 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Tecnología: cuestiones generales
ISBN:
9786206761648
77,81 €
IVA incluido
Disponible

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Sobre IBD

El objetivo desta pesquisa científica é promover o desenvolvimento técnico das plantações de caju e seu aproveitamento agroindustrial, mediante a caracterização físico-química de pseudofrutos e sucos de caju, utilizando dois tipos de caju (vermelho e amarelo), a fim de avaliar seu potencial agroindustrial e desenvolver o esquema tecnológico para a produção industrial de produtos derivados. O pseudofruto do caju é um alimento de alto teor de nutrientes, tornando-o uma boa opção como matéria-prima para produzir alimentos de alto valor nutricional e sabor agradável ao paladar dos consumidores, como são: suco pasteurizado, néctar, licor, geleia e compota.

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