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A Mini-Review on Almonds and Cashew Nuts: Processing Impact, Phytochemical and Microbiological Properties, and Implications on Human Health
by Adriana Dantas and Diogo Pontes Costa
American Journal of Food Science and Technology. 2022, 10(5), 233-238. DOI: 10.12691/ajfst-10-5-4
Pub. Date: December 18, 2022Views: 6349Downloads: 8197
bioactive compounds antioxidants roasting treatment industrial processes cashew nut protein
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Post-harvest Treatment and Quality Assessment of Cashew Nuts (Anacardium occidentale L) Produced in Four Localities of the Poro Region (Côte d'Ivoire)
by Kouamé Maimouna Liliane, Zoro Armel Fabrice, Soumahoro Souleymane, Acho Florentin Constant, Yéo N’Danfohoua Nigniple Habib, Touré Abdoulaye and Soro Yadé René
American Journal of Food Science and Technology. 2024, 12(5), 177-182. DOI: 10.12691/ajfst-12-5-6
Pub. Date: October 13, 2024Views: 3347Downloads: 5359
poro cashew nuts post-harvest treatments
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Quality Evaluation of a Ready-To-Eat Breakfast Cereal (Muesli) Made from Selected Nigerian Indigenous Food Crops
by Adeoye B. K., Ezelibe M. C., Akinlade A. R., Ani I.F, Ngozi E.O. and Ajuzie N.C.
American Journal of Food and Nutrition. 2019, 7(2), 43-48. DOI: 10.12691/ajfn-7-2-2
Pub. Date: June 15, 2019Views: 16291Downloads: 16785
grains tuber nuts fruits breakfast muesli
Abstract Full Text PDF (131 KB) Full Text HTML Full Text ePUB (656 KB)
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