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77. | | AZEVEDO, A. P. de; MEDEIROS, A. C. de S.; ABREU, D. C. A. de. Influência do substrato e da temperatura na germinação de sementes de peroba rosa (Aspidosperma polyneuron), Apocynaceae. In: EVENTO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA FLORESTAS, 2., 2003, Colombo. Anais. Colombo: Embrapa Florestas, 2003. 029R. 1 Cd-Rom. (Embrapa Florestas. Documentos, 86). Organizado por Patricia Póvoa de Mattos, Celso Garcia Auer, Rejane Stumpf Sberze, Katia Regina Pichelli e Paulo César Botosso. Biblioteca(s): Embrapa Florestas. |
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Registros recuperados : 154 | |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Alimentos e Territórios. Para informações adicionais entre em contato com mara.petrocchi@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Alimentos e Territórios. |
Data corrente: |
09/05/2023 |
Data da última atualização: |
15/01/2024 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SILVA, J. da; BRITO, E. S.; FERREIRA, S. R. S. |
Afiliação: |
JONAS DA SILVA, UFSC; EDY SOUSA DE BRITO, CNAT; SANDRA REGINA SALVADOR FERREIRA, UFSC. |
Título: |
Biorefinery of cashew by-products: recovery of value-added compounds. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Food and Bioprocess Technology, v. 16, n. 5, p. 944-960, 2023. |
DOI: |
https://doi.org/10.1007/s11947-022-02916-y |
Idioma: |
Inglês |
Conteúdo: |
Due to its high nutritional content, delectable flavor, and advantageous health effects, cashew production has recently expanded significantly on a global scale. Massive quantities of cashew by-products (nut shell, testa shell, nut meal, and bagasse) are produced during cashew industrial processing, with adverse environmental and economic effects. These residual nbiomasses still contain relevant content of bioactive or functional compounds, making their recovery an excellent opportunity to increase the sustainability and profitability of cashew production chains. Generally, these waste materials are disposed of incorrectly; however, if they are valorized for more adequate and complete uses, they can generate different products depending on the recovery routes. This review addresses this subject by covering significant studies and presenting the stateof-the-art strategies for extracting compounds with high-value-added from cashew by-products. The main idea is to use the biorefinery and circular economy concept using sequential extraction techniques to obtain several valuable products with prospects for applications in the food, pharmaceutical, and cosmetics industries. |
Palavras-Chave: |
Agro industrial biomasses; Biorrefinaria; Circular economy; Green technologies; Production economy; Productive chain; Sequential processes. |
Thesagro: |
Agregação de Valor; Alimento; Biomassa; Cadeia Produtiva; Caju; Economia da Produção; Farmácia; Tecnologia Apropriada; Valor Nutritivo. |
Thesaurus NAL: |
Cashew fruit; Food technology. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02273naa a2200373 a 4500 001 2153602 005 2024-01-15 008 2023 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s11947-022-02916-y$2DOI 100 1 $aSILVA, J. da 245 $aBiorefinery of cashew by-products$brecovery of value-added compounds.$h[electronic resource] 260 $c2023 520 $aDue to its high nutritional content, delectable flavor, and advantageous health effects, cashew production has recently expanded significantly on a global scale. Massive quantities of cashew by-products (nut shell, testa shell, nut meal, and bagasse) are produced during cashew industrial processing, with adverse environmental and economic effects. These residual nbiomasses still contain relevant content of bioactive or functional compounds, making their recovery an excellent opportunity to increase the sustainability and profitability of cashew production chains. Generally, these waste materials are disposed of incorrectly; however, if they are valorized for more adequate and complete uses, they can generate different products depending on the recovery routes. This review addresses this subject by covering significant studies and presenting the stateof-the-art strategies for extracting compounds with high-value-added from cashew by-products. The main idea is to use the biorefinery and circular economy concept using sequential extraction techniques to obtain several valuable products with prospects for applications in the food, pharmaceutical, and cosmetics industries. 650 $aCashew fruit 650 $aFood technology 650 $aAgregação de Valor 650 $aAlimento 650 $aBiomassa 650 $aCadeia Produtiva 650 $aCaju 650 $aEconomia da Produção 650 $aFarmácia 650 $aTecnologia Apropriada 650 $aValor Nutritivo 653 $aAgro industrial biomasses 653 $aBiorrefinaria 653 $aCircular economy 653 $aGreen technologies 653 $aProduction economy 653 $aProductive chain 653 $aSequential processes 700 1 $aBRITO, E. S. 700 1 $aFERREIRA, S. R. S. 773 $tFood and Bioprocess Technology$gv. 16, n. 5, p. 944-960, 2023.
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