Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.)
- Autores:
-
Arrázola P, Guillermo
Alvis B, Armando
Osorio M, Jorge
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2013
- Institución:
- Universidad de Córdoba
- Repositorio:
- Repositorio Institucional Unicórdoba
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unicordoba.edu.co:ucordoba/5360
- Acceso en línea:
- https://repositorio.unicordoba.edu.co/handle/ucordoba/5360
https://doi.org/10.21897/rmvz.140
- Palabra clave:
- Chemical composition
evaluation
juice extraction
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-sa/4.0/
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Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.) |
| dc.title.translated.eng.fl_str_mv |
Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.) |
| title |
Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.) |
| spellingShingle |
Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.) Chemical composition evaluation juice extraction |
| title_short |
Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.) |
| title_full |
Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.) |
| title_fullStr |
Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.) |
| title_full_unstemmed |
Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.) |
| title_sort |
Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.) |
| dc.creator.fl_str_mv |
Arrázola P, Guillermo Alvis B, Armando Osorio M, Jorge |
| dc.contributor.author.spa.fl_str_mv |
Arrázola P, Guillermo Alvis B, Armando Osorio M, Jorge |
| dc.subject.spa.fl_str_mv |
Chemical composition evaluation juice extraction |
| topic |
Chemical composition evaluation juice extraction |
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2013 |
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2013-10-05 00:00:00 2022-07-01T15:47:29Z |
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2013-10-05 00:00:00 2022-07-01T15:47:29Z |
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2013-10-05 |
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Galdámez A. Guía Técnica del Cultivo del Mara-ón. Programa Nacional de Frutas de El Salvador. Ministerio de Agricultura Y Ganadería. Gallardo (México): Instituto Interamericano de Cooperación para la Agricultura IICA; 2004. Sousa de Brito E, Pessanha de Araújo M, Lin L, Harnly J. Determination of the flavonoid components of cashew apple (Anacardium occidentale) by LC-DAD-ESI/MS. Analytical, Nutritional and Clinical Methods. Food Chem 2007; 105:1112–1118. Rodríguez L. Mara-ón un Recurso Valioso para el Aprovechamiento Industrial en Colombia. Aliméntica 2007; 5:2-5. Statistical databases, FAO (FAOSTAT). [Internet] . Roma , Italy: FAO. 2007 [Actualizado 8 de enero del 2007; citado 18 de septiembre de 2010].Disponible: http://faostat.fao.org/site/567/default. aspx#ancor. Akinwale T. Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits. Eur Food Res Technol 2000; 211(3):205-207. http://dx.doi.org/10.1007/s002170050024 Paiva FA, Garruti DS, Silva Neto RM. Aprovei tamen to indus trial do ca ju . Fortaleza: Embrapa Agroindústria Tropical/ SEBRAE; 2000. Jiao B, Cassano A, Drioli E. Recent advances on membrane processes for the concentration of fruit juices: a review. J Food Eng 2004; 63:303-324. http://dx.doi.org/10.1016/j.jfoodeng.2003.08.003 Pereira D, Sabino A, Blumenberg D, Martins V, Corrêa L, Couri S. Cashew apple juice stabilization by microfiltration. Desalination 2002; 148:61-65. http://dx.doi.org/10.1016/S0011-9164(02)00654-9 Sindoni M, Caldera E, Pérez A, Marcano L, Parra R, Marín C. Evaluation of coagulating agents for the formulation of juice from pseudofruits of merey. Agronomía Tropical 2007; 57(1):61-65. Jayalekshmy V, John P. 'Sago' - a natural product for cashew apple juice clarification. Short communication. J Trop Agric 2004; 42(1-2):67-68. Cianci F, Silva L, Cabral K, Matta V. Clarification and concentration of cashew apple juice by membrane processes. Cienc Tecnol Aliment 2005; 25(3):579-583. http://dx.doi.org/10.1590/S0101-20612005000300030 Arrázola G, Villalba M. Frutas, hortalizas y tuberculos . Perspec tivas de agro industrialización. Montería, Colombia: Universidad de Córdoba; 2009. Association of Official Analytical Chemists (A.O.A.C.). Official methods of analysis of the Association of Official Analytical C h e m i s t s . Wa s h i n g t o n , D C : T h e Association; 1990. Linhares L, Donizete C, Patto C, Duarte A. Chemical, physical and enzymatic transformations of guavas treated at postharvest with calcium chlorite and 1-methylciclopropone and stored under refrigeration. Ciênc Agrotec Lavras 2007; 31(3):829-841 http://dx.doi.org/10.1590/S1413-70542007000300033 Ashurst PR. Producción y Envasado de Zumos y Bebidas de Frutas sin gas. 2a edición. Zaragosa, Espa-a: Acribia, S.A.; 1995. Liew A, Sulaiman N, Aroua M, Megat M. Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. J Food Eng 2007; 81:65-71. http://dx.doi.org/10.1016/j.jfoodeng.2006.10.013 Sin H, Yusof S, Sheikh H, Rahman R. Optimization of clarification of sapodilla juice using Response surface methodology. J Food Eng 2006; 73:313-319. http://dx.doi.org/10.1016/j.jfoodeng.2005.01.031 Anzaldúa, A. Evaluación Sensorial de los Alimentos en la Teoría y en la Práctica. Zaragoza, Espa-a: Acribia, S.A.; 1998. Azoubel P, Cipriani D, El-Aouar A, Antonio G, Xidieh E. Effect of concentration on the physical properties of cashew juice. J Food Eng 2005; 66:413-417. http://dx.doi.org/10.1016/j.jfoodeng.2004.04.008 Guerrero R, Lugo L, Marín M, Beltrán O, León de Pinto G, Rincón F. Physicalchemical characterization of the fruit and pseudofruit of Anacardium occidentale L. (cashew) under unirrigated land conditions. Rev Fac Agron (LUZ) 2008; 25:81-94. Lowor S, Agyente-Badu C. Mineral and Proximate Composition of Cashew Apple (Anacardium occidentale L.) Juice from Northern Savannah, Forest and Coastal Savannah Regions in Ghana. Am J Food Technol 2009; 4(4):154-161. http://dx.doi.org/10.3923/ajft.2009.154.161 Janick J, Paull R. The encyclopedia of fruits and nuts. Cambridge, UK: Cambridge University Press; 2006. Santos R, Santiago A, Gadelha C, Cajazeiras J, Cavada B, Martins J, Oliveira T, Bezerra G, Santos R, Freire V. Production and characterization of the cashew (Anacardium occidentale L.) peduncle bagasse ashes. J Food Eng 2007; 79(20):1432-1437. http://dx.doi.org/10.1016/j.jfoodeng.2006.04.040 Lopes T, Rabelo M, Barros L, Saavedra G, Rodrigues S. Fermentation of cashew Apple juice to produce high added value products. World J Microbiol Biotechnol 2007; 23:1409-1415. http://dx.doi.org/10.1007/s11274-007-9381-z Molina R. Teoría de la Clarificación de mostos y vinos y sus aplicaciones prácticas. Madrid: AMV Ediciones, Mundi Prensa; 2000. Rai P, Majumdar GC, DasGupta S, De S. Optimizing pectinase usage in pretreatment of mosambi juice for clarification by response surface methodology. J Food Eng 2004; 64:397-403. http://dx.doi.org/10.1016/j.jfoodeng.2003.11.008 Lee WC, Yusof S, Hamid NSA, Baharin BS. Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). J Food Eng 2006, 73:55–63. Oliveira M, Arraes G, Wilane R, Moreira de Souza M, Montenegro I. Storage stability of cashew Apple juice preserved by hot fill and aseptic processes. Cienc Tecnol Aliment 2003; 23:106-109. http://dx.doi.org/10.1590/S0101-20612003000400020 |
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Arrázola P, Guillermob01af8cd-b84c-45f9-aee2-112aad50765b-1Alvis B, Armando62b4b6b7-c101-4e3a-8402-b5e5849e69be-1Osorio M, Jorge78a9c916-61f8-43ba-aab3-c59a243240c8-12013-10-05 00:00:002022-07-01T15:47:29Z2013-10-05 00:00:002022-07-01T15:47:29Z2013-10-050122-0268https://repositorio.unicordoba.edu.co/handle/ucordoba/536010.21897/rmvz.140https://doi.org/10.21897/rmvz.1401909-0544application/pdfspaUniversidad de Córdobahttps://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://revistamvz.unicordoba.edu.co/article/view/140Chemical compositionevaluationjuice extractionClarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.)Clarificación combinada y evaluación sensorial de jugo de marañón (Anacardium occidentale L.)Artículo de revistaJournal articleinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85Galdámez A. Guía Técnica del Cultivo del Mara-ón. Programa Nacional de Frutas de El Salvador. Ministerio de Agricultura Y Ganadería. Gallardo (México): Instituto Interamericano de Cooperación para la Agricultura IICA; 2004.Sousa de Brito E, Pessanha de Araújo M, Lin L, Harnly J. Determination of the flavonoid components of cashew apple (Anacardium occidentale) by LC-DAD-ESI/MS. Analytical, Nutritional and Clinical Methods. Food Chem 2007; 105:1112–1118.Rodríguez L. Mara-ón un Recurso Valioso para el Aprovechamiento Industrial en Colombia. Aliméntica 2007; 5:2-5.Statistical databases, FAO (FAOSTAT). [Internet] . Roma , Italy: FAO. 2007 [Actualizado 8 de enero del 2007; citado 18 de septiembre de 2010].Disponible: http://faostat.fao.org/site/567/default. aspx#ancor.Akinwale T. Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits. Eur Food Res Technol 2000; 211(3):205-207. http://dx.doi.org/10.1007/s002170050024Paiva FA, Garruti DS, Silva Neto RM. Aprovei tamen to indus trial do ca ju . Fortaleza: Embrapa Agroindústria Tropical/ SEBRAE; 2000.Jiao B, Cassano A, Drioli E. Recent advances on membrane processes for the concentration of fruit juices: a review. J Food Eng 2004; 63:303-324. http://dx.doi.org/10.1016/j.jfoodeng.2003.08.003Pereira D, Sabino A, Blumenberg D, Martins V, Corrêa L, Couri S. Cashew apple juice stabilization by microfiltration. Desalination 2002; 148:61-65. http://dx.doi.org/10.1016/S0011-9164(02)00654-9Sindoni M, Caldera E, Pérez A, Marcano L, Parra R, Marín C. Evaluation of coagulating agents for the formulation of juice from pseudofruits of merey. Agronomía Tropical 2007; 57(1):61-65.Jayalekshmy V, John P. 'Sago' - a natural product for cashew apple juice clarification. Short communication. J Trop Agric 2004; 42(1-2):67-68.Cianci F, Silva L, Cabral K, Matta V. Clarification and concentration of cashew apple juice by membrane processes. Cienc Tecnol Aliment 2005; 25(3):579-583. http://dx.doi.org/10.1590/S0101-20612005000300030Arrázola G, Villalba M. Frutas, hortalizas y tuberculos . Perspec tivas de agro industrialización. Montería, Colombia: Universidad de Córdoba; 2009.Association of Official Analytical Chemists (A.O.A.C.). Official methods of analysis of the Association of Official Analytical C h e m i s t s . Wa s h i n g t o n , D C : T h e Association; 1990.Linhares L, Donizete C, Patto C, Duarte A. Chemical, physical and enzymatic transformations of guavas treated at postharvest with calcium chlorite and 1-methylciclopropone and stored under refrigeration. Ciênc Agrotec Lavras 2007; 31(3):829-841 http://dx.doi.org/10.1590/S1413-70542007000300033Ashurst PR. Producción y Envasado de Zumos y Bebidas de Frutas sin gas. 2a edición. Zaragosa, Espa-a: Acribia, S.A.; 1995.Liew A, Sulaiman N, Aroua M, Megat M. Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. J Food Eng 2007; 81:65-71. http://dx.doi.org/10.1016/j.jfoodeng.2006.10.013Sin H, Yusof S, Sheikh H, Rahman R. Optimization of clarification of sapodilla juice using Response surface methodology. J Food Eng 2006; 73:313-319. http://dx.doi.org/10.1016/j.jfoodeng.2005.01.031Anzaldúa, A. Evaluación Sensorial de los Alimentos en la Teoría y en la Práctica. Zaragoza, Espa-a: Acribia, S.A.; 1998.Azoubel P, Cipriani D, El-Aouar A, Antonio G, Xidieh E. Effect of concentration on the physical properties of cashew juice. J Food Eng 2005; 66:413-417. http://dx.doi.org/10.1016/j.jfoodeng.2004.04.008Guerrero R, Lugo L, Marín M, Beltrán O, León de Pinto G, Rincón F. Physicalchemical characterization of the fruit and pseudofruit of Anacardium occidentale L. (cashew) under unirrigated land conditions. Rev Fac Agron (LUZ) 2008; 25:81-94.Lowor S, Agyente-Badu C. Mineral and Proximate Composition of Cashew Apple (Anacardium occidentale L.) Juice from Northern Savannah, Forest and Coastal Savannah Regions in Ghana. Am J Food Technol 2009; 4(4):154-161. http://dx.doi.org/10.3923/ajft.2009.154.161Janick J, Paull R. The encyclopedia of fruits and nuts. Cambridge, UK: Cambridge University Press; 2006.Santos R, Santiago A, Gadelha C, Cajazeiras J, Cavada B, Martins J, Oliveira T, Bezerra G, Santos R, Freire V. Production and characterization of the cashew (Anacardium occidentale L.) peduncle bagasse ashes. J Food Eng 2007; 79(20):1432-1437. http://dx.doi.org/10.1016/j.jfoodeng.2006.04.040Lopes T, Rabelo M, Barros L, Saavedra G, Rodrigues S. Fermentation of cashew Apple juice to produce high added value products. World J Microbiol Biotechnol 2007; 23:1409-1415. http://dx.doi.org/10.1007/s11274-007-9381-zMolina R. Teoría de la Clarificación de mostos y vinos y sus aplicaciones prácticas. Madrid: AMV Ediciones, Mundi Prensa; 2000.Rai P, Majumdar GC, DasGupta S, De S. Optimizing pectinase usage in pretreatment of mosambi juice for clarification by response surface methodology. J Food Eng 2004; 64:397-403. http://dx.doi.org/10.1016/j.jfoodeng.2003.11.008Lee WC, Yusof S, Hamid NSA, Baharin BS. Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). J Food Eng 2006, 73:55–63.Oliveira M, Arraes G, Wilane R, Moreira de Souza M, Montenegro I. Storage stability of cashew Apple juice preserved by hot fill and aseptic processes. Cienc Tecnol Aliment 2003; 23:106-109. http://dx.doi.org/10.1590/S0101-20612003000400020https://revistamvz.unicordoba.edu.co/article/download/140/209Núm. supl , Año 2013 : Revista MVZ Córdoba Volumen 18(Supl.) 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