Effect of γ-irradiation on the physicochemical and sensory properties of cashew nuts (Anacardium occidentale L.)

Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing

“…With regards to the stearic fatty acid, the main value found was 8.42 ± 0.55 g/100 g, which is smaller than that reported by FAO (FOOD…, 2010) (11.24 g/100 g) and by Mexis and Kontominas (2009) (17.80 g/100 g) in cashew nuts. There was no significant difference (p > 0.05) between the stages of processing of conventional nuts (Table 2).…”

Physicochemical, microbiological and sensory characteristics of cashew milk formulated yoghurt

“…For example, cashew kernels are excellent source of proteins (20 to 24 g/100 g), carbohydrates (23 to 25 g/100 g) and fats (40 to 57 g/100 g) (Nascimento et al, 2010;Ogunwolu et al, 2009;Yang, 2009 kernels have beneficial effects on health, particularly on chronic diseases such as hypertension and obesity, coronary heart disease and diabetes. However, the high content of unsaturated fatty acids of most nut kernels is one of the most determinant factor against cardiovascular disease and obesity (Mexis and Kontominas, 2009;Oliete et al, 2008;Yang, 2009;Yang et al, 2009;Aswal et al, 2012;Horáčková et al, 2015). Formulation of value added products from cashew kernel had received much attention from various workers over the years (Sofu and Ekinci, 2007;do Espirito Santo et al, 2010;Chen et al, 2010).…”

Chemical composition and fatty acid profile of kernels from different Brazilian cashew tree genotypes

“…Unsaturated fatty acids have been associated with beneficial effects on health promotion and disease prevention (Mexis and Kontominas, 2009;Yang, 2009;Yang et al, 2009). …”

“…The health benefits of nuts are usually attributed to their chemical composition, mainly unsaturated fatty acids, and their relation with total and LDL-cholesterol decrease as well as with HDL-cholesterol increase (Mexis and Kontominas, 2009;Yang, 2009;Yang et al, 2009).…”