Qualidade de cajus-de-mesa obtidos nos sistemas de produção integrada e convencional

Andrade, Ana Paula Silva de; Oliveira, Vítor Hugo de; Innecco, Renato; Silva, Ebenézer de Oliveira

doi:10.1590/s0100-29452008000100032

Cited by 6 publications

(2 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For the titratable acidity and vitamin C content, the IFP system was significantly higher than the CP ones. For the pH variable, a significant difference was observed between the averages of the systems, the value of pH obtained from CP was superior to that of IFP (Andrade et al, 2008).…”

Section: Effects Of Cropping System Irrigation Management and Spacimentioning

confidence: 91%

A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

Dedehou¹,

Dossou²,

Anihouvi³

et al. 2016

Afr. J. Biotechnol.

View full text Add to dashboard Cite

A review including the processing techniques, properties and uses of cashew apple juice is reported. Cashew apple has multipurpose ; it can be processed to obtain human food. The process of cashew apple into several by-products can affect its nutritional, microbiological, and sensorial quality attributes. Therefore, clarification methods, thermal treatment and high hydrostatic pressure modify nutritional, microbiological, and sensorial attributes of cashew apple products. Moreover, the storage stability of cashew apple juice depends on the preservative methods used. Cashew apple is usually used in the fortification of the nutritional quality of some tropical foods,because of its high percentage of vitamin C. Cashew apple juice has great potential for bioprocess to obtain fermented products. Cashew apple contains phenolic compounds generally related to antioxidant. The valorization of cashew apples in developing countries by the improvement of the process of cashew apples available in these countries can contribute to cover the nutritional needs of the populations.

show abstract

Section: Effects Of Cropping System Irrigation Management and Spacimentioning

confidence: 91%

A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

Dedehou¹,

Dossou²,

Anihouvi³

et al. 2016

Afr. J. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…A cultura do cajueiro (Anacardium occidentale L.) representa grande destaque no cenário da fruticultura brasileira ocupando uma área plantada de 425.654 hectares, área colhida de 424.609 hectares e uma produção de 147.174 toneladas de castanhas de caju em 2022 (IBGE, 2022). Originário do Brasil, o cajueiro pode ser encontrado em todo o território brasileiro, porém, é predominante no Nordeste (ANDRADE et al, 2008).…”

Section: Introductionunclassified

Caracterização pós colheita de clones de cajueiro anão no semiárido mineiro

Silva,

Mizobutsi

et al. 2024

CLCS

View full text Add to dashboard Cite

O cajueiro (Anacardium occidentale L.) é uma fruteira tropical nativa do Brasil, os frutos se destacam pelo alto valor nutritivo e comercial. A maior parte é utilizada in natura ou na produção do suco integral. Objetivou-se com este trabalho, avaliar os clones de cajueiro anão no intuito de observar qual obteve melhor desempenho quanto as suas características pós colheita para o consumo e comercialização in natura. O delineamento experimental foi o inteiramente casualizado, composto por três tratamentos (clones CCP 06, CCP 1001 e BRS 226), com 7 repetições por tratamentos, e três frutos por unidade experimental. O experimento foi conduzido no laboratório de Fisiologia Pós-colheita de fruto, situado na Universidade Estadual de Montes Claros (UNIMONTES). Os frutos foram submetidos às análises físicas, firmeza do fruto, luminosidade, ângulo Hue, cromaticidade, massa fresca total do fruto, massa fresca do pedúnculo, o diâmetro basal, o diâmetro apical e o comprimento do pedúnculo. E as análises químicas, pH, acidez titulável, sólidos solúveis e vitamina C. O clone CCP 1001 foi o clone que mais se destacou, em comparação aos outros clones. Os clones apresentaram características pós colheita ideais para consumo e comercialização in natura.

show abstract

Effect of heat treatment on rheological properties of mixed nectars based on cashew apple, mango and acerola pulps

Silva¹,

Maia²,

Sousa³

et al. 2014

Acta Alimentaria

View full text Add to dashboard Cite

The purpose of this experiment was to evaluate the effect of heat treatment on the rheological properties of mixed nectars, based on cashew apple, mango, and acerola pulps. Ten different formulations with different mass fractions of cashew apple, mango, and acerola pulps were prepared using a simplex centroid design [with a total of 35% (w/w) pulp] and submitted to heat treatment at 90 °C for 1 min. Samples were collected before and after heat treatment and characterization of their rheological properties was carried out. The rheological behaviour was obtained at 25 °C, with shear rate ranging from 108 to 500 s -1 (upward curve) and from 500 to 108 s -1 (downward curve) for 1 min with 25 readings for each curve. The Ostwald de Waele model showed to be a good fi t for all formulations studied, which showed a non-Newtonian behaviour and a pseudoplastic character. Results of apparent viscosity for the non-heated formulations were well fi tted by the linear model and the heat treated formulations by the cubic model. The heat treated formulations had higher (P<0.05) values of consistency index and apparent viscosity, as well as lower (P<0.05) values of fl ow behaviour index compared to non-heated formulations. The rheological characterization of these formulations is a very useful tool during product development and processing control of mixed nectars of fruit juice.

show abstract

Qualidade de cajus-de-mesa obtidos nos sistemas de produção integrada e convencional

Cited by 6 publications

References 4 publications

A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

Caracterização pós colheita de clones de cajueiro anão no semiárido mineiro

Effect of heat treatment on rheological properties of mixed nectars based on cashew apple, mango and acerola pulps

Contact Info

Product

Resources

About