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Science and technology of cashew agro-industrial processing

Science and technology of cashew agro-industrial processing

José Ferrer / Raquel Alejos

77,30 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Tecnología: cuestiones generales
ISBN:
9786208030216
77,30 €
IVA incluido
Disponible

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Sobre IBD

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.

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