Papers mentioning cashew nut or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The sustainable conversion of lignocellulosic residues into renewable fuels and chemicals is vital to advancing a circular bioeconomy. This study presents a dual-scale thermochemic... Read full abstract on PubMed →
The increasing demand for healthy non-conventional probiotic foods has positioned plant-based milk analogs as viable alternatives to traditional dairy products. In these matrices,... Read full abstract on PubMed →
Since the use of animal-based milk raises environmental concerns and health issues such as allergies and lactose intolerance, the demand for plant-based milk alternatives is growin... Read full abstract on PubMed →
Cashew nut (Anacardium occidentale L.) oil is not commonly consumed, but it has great potential to add value to broken nuts. Therefore, studies on its characteristics are important... Read full abstract on PubMed →
Previous evidence suggests that certain types of nuts, when included in a healthy diet pattern, may provide health benefits. Therefore, we hypothesize that the consumption of cashe... Read full abstract on PubMed →
The growing demand for healthy and sensorially pleasing foods is accompanied by increasing sustainability concerns among consumers and industry. Therefore, exploring native and und... Read full abstract on PubMed →
Peanuts continue to be processed using traditional, time-intensive methods, such as frying. This study explored microwave or radio frequency preheating combined with oven roasting... Read full abstract on PubMed →
Stringent emission regulations and the depletion of conventional fuel sources drive research on green fuels, additives, and the optimization of fuel injection and exhaust gas recir... Read full abstract on PubMed →
This study investigated consumer perceptions of raw cashew nuts from two different private labels (private label A, PLA, and private label B, PLB), employing a combination of expli... Read full abstract on PubMed →
BACKGROUND: Children and adolescents with obesity have altered serum copper (Cu) and zinc (Zn) levels, which are associated with oxidative stress, inflammation, and health outcomes... Read full abstract on PubMed →
Fermented nut-based products, obtained after soaking and fermentation, are gaining increasing interest as animal food substitutes because of ethical, environmental and health reaso... Read full abstract on PubMed →
In this study, the impact of kernel grade on the physicochemical quality, fatty acids, and volatile compounds of cashew nut oil was assessed. The oil samples were obtained from dif... Read full abstract on PubMed →
Cashew nuts are mainly consumed as a roasted and salted snack. Lately, the industry has gained interest in broken kernels because of their added value. In this study, defatted cash... Read full abstract on PubMed →
The use of inappropriate temperature-time combinations during the roasting of nuts could lead to quality defects, such as burnt taste, short shelf-life, rancidity, and poor flavour... Read full abstract on PubMed →
Anacardium plants are native to the American tropical regions, and Anacardium occidentale L. (cashew tree) is the most recognized species of the genus. These species contain rich s... Read full abstract on PubMed →
Concentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer acceptability of the concentrated beverage. To understand the mechanisms involved in th... Read full abstract on PubMed →
Essential fatty acids, being indispensable during the stages of pregnancy, lactation and infancy influence the transmission of nerve impulses and brain function, and cashew nuts ar... Read full abstract on PubMed →
Raw and roasted cashew nut extracts were evaluated for protein modifications by mass spectrometry. Independent modifications on the Arg-111 residue of Ana o 3 were observed in roas... Read full abstract on PubMed →
The effect of roasting on the content of phenolic compounds and antioxidant properties of cashew nuts and testa was studied. Whole cashew nuts, subjected to low-temperature (LT) an... Read full abstract on PubMed →
The cashew tree (Anacardium occidentale) represents one of the major cheapest sources of non-isoprenoid phenolic lipids, which have a variety of biological properties: they can act... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.