Quality, spoilage and preservation of cashew apple juice: A review

Author:

Talasila Uma,Shaik Khasim Beebi

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference76 articles.

1. Akinwale TO, Olubamiwa O, Ajav EA (2001) Cottage processing of cashew apple juice in Nigeria: physico-chemical and sensory evaluation of product. J Food Tech Afr 6:56–58

2. Assuncao RB, Mercadante AZ (2003a) Carotenoids and ascorbic acid composition from commercial products of cashew apple (Anacardium occidentale L.). J Food Compos Anal 16:647–657

3. Assuncao RB, Mercadante AZ (2003b) Carotenoids and ascorbic acid from cashew apple (Anacardium occidentale L.): variety and geographic effects. Food Chem 81:495–502

4. Attri BL (2009) Effect of initial sugar concentration on the physico-chemical characteristics and sensory qualities of cashew apple wine. Nat Prod Rad 8:374–379

5. Augustin A (1982) Studies on the clarification of cashew apple for the preparation of cashew syrup. Indian J Nutr Diet 19:169–172

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