Effect of thermal and non-thermal processing on astringency reduction and nutrient retention in cashew apple fruit and its juice.

Das, Ipsita; Sasmal, Sonia; Arora, Amit

Das, Ipsita; Sasmal, Sonia; Arora, Amit.

Afiliación

Das I; Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas (CTARA), Indian Institute of Technology, Bombay, Mumbai, 400076 India.
Sasmal S; Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas (CTARA), Indian Institute of Technology, Bombay, Mumbai, 400076 India.
Arora A; Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas (CTARA), Indian Institute of Technology, Bombay, Mumbai, 400076 India.

J Food Sci Technol ; 58(6): 2337-2348, 2021 Jun.

Article en En | MEDLINE | ID: mdl-33967330

Palabras clave

Astringency; Bio coagulant; Cashew apple fruit; Cashew apple juice; Heat treatment; Tannins

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article Pais de publicación: India

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