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Science et technologie de la transformation agro-industrielle de la noix de cajou

Science et technologie de la transformation agro-industrielle de la noix de cajou

José Ferrer / Raquel Alejos

77,30 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Tecnología: cuestiones generales
ISBN:
9786208030230
77,30 €
IVA incluido
Disponible

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Sobre IBD

L’objectif de cette recherche scientifique est de promouvoir le développement technique des plantations d’anacardiers et leur utilisation agro-industrielle, par le biais de la caractérisation physico-chimique des pseudo-fruits et des jus d’anacardiers, en utilisant deux types d’anacardiers (rouge et jaune), afin d’évaluer leur potentiel agro-industriel et de développer le schéma technologique pour la production industrielle de produits dérivés. Le pseudo-fruit de cajou est un aliment à haute teneur en nutriments, ce qui en fait une bonne option en tant que matière première pour la production d’aliments à haute valeur nutritionnelle et au goût agréable pour les consommateurs, tels que le jus pasteurisé, le nectar, la liqueur, la gelée et la confiture.

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