Science and technology of cashew agro-industrial processing - Ferrer, José;Alejos, Raquel
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
Master in Chemical Engineering, with a career as a professor and scientific researcher at various public and private universities. Raquel Alejos: Agronomist. Master in Food Science and Technology. Professional experience of 30 years in Fruit Tree Research and Assistant Project Planning Manager.