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|Title: ||Utilization of cashew gum in the production of pineapple jam and cashew apple juice drink|
|Authors: ||Gyedu-Akoto, Esther|
Ellis, William Otto
Amoah, Frank M.
Oldman, James H.
|Issue Date: ||2010|
|Citation: ||Food, 2010, Global Science Books|
|Abstract: ||Cashew tree gum is an exudate polysaccharide produced spontaneously orby deliberately inflicting wounds on the bark of the cashew (Anacardium occidentale L.) tree. Its physio-chemical and rheogical properties have been found to be similar to those of gum Arabic which finds industrial applications as a thickening agent, emulsifier or stabilizer. This has led to the assessment of cashew gum as a gelling agent and stabilizer in pineapple jam and cashew juice...|
|Description: ||This Article was published by Food, 2010, Global Science Books|
|Appears in Collections:||College of Science|
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