Full Length Research Paper
References
American Society for Nutritional Sciences (ASNS) (2004). Nutrition. Retrieved 3rd February 2017 from http://www.nutrition.org. |
|
Anu K, Rajinder PG (2006). Fruit Microbiology.In Y.H. Hui (Ed.), Handbook of Fruits and Fruit Processing. USA: Blackwell Publishing. pp. 3-28. |
|
Ashok PK, Upadhyaya K (2012). Tannins are Astringent. J. Pharma. Phytochem. 13;45-50. |
|
Association of Official Analytical Chemist (AOAC) (1984). Official methods of analysis (14th Ed.). Arlington, VA: Association of Official Analytical Chemists. |
|
Bramley M, Elmadfa I, Kafatos A, Kelly FJ, ManiosY, Roxborough HE, Schuch W, Sheehy PJA Wagner KH (2000). Vitamin E. J. Sci. Food Agric. 80:913-938. |
|
Chatterjee S, Chatterjee S, Chatterjee BP, Guha AK (2004).Clarification of Fruit Juice with Chitosan. Process Biochem 39:(12):2229-2232. |
|
Cormier R (2008). Clarification of Cashew Apple Juice and Commercial Applications.Oxfam Benin. Quebec. |
|
Giwa EO, Abiodun IV (2010). Quality characteristics of biscuits produced from composite flours of wheat and quality protein maize. Afr. J. Food Sci. 1(5):116-119. |
|
Ihekoronye AI, Ngoddy PO (1985). Integrated Food Science and Technology for the Tropics.1st ed. McMillan publishers. |
|
Institute of Medicine (1998). Committee on the Scientific Evaluation of Dietary Reference Intakes. In: Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, DC. National Academy Press. |
|
Lukaski HC (2004). Vitamin and Mineral Status: Effects on physical performance. Nutrition 20:632-644. |
|
Martins JS, Paul N (2008). Metabolism and Cell Biology of Vitamin K. ThrombHaemost 100:530-547. |
|
Oduwole OO, Akinwale TO, Olubamiwa O (2001). Economic evaluation of a locally fabricated extraction machine for a cottage cashew juice factory. J. Food Technol. Afr. 6:18-20. |
|
Okonkwo CO, Ozoude UJ (2015). The impact of processing on the nutritional, mineral and vitamin composition of cashew nut. IJESRT 4(3):596-602. |
|
Okpala LC, Chinyelu VA (2011). Physicochemical, nutritional and organoleptic evaluation of cookies form pigeon pea (Cajanus cajain) and cocoyam (Xanthosoma sp) flour blends. AJFAND 11(6):5431-5443. |
|
S’anchez-Moreno C, Plaza L, De Ancos B, Cano MP (2003). Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. J. Sci. Food Agric. 83:430-439. |
|
S´anchez-Moreno C, De Pascual-Teresa S, De Ancos B, Cano MP (2006). Nutritional values of fruits.In: Y.H.Hui (Ed.), Handbook of Fruits and Fruit Processing. USA: Blackwell Publishing. pp. 29-43 |
|
Sharma HP, Sharma S, Prasad K (2015). Application of non thermal clarification in fruit juice processing - A review. South Asian J. Food Technol. Environ. 1(1):15-21. |
|
Soares FD, Pereira T, Marques MOM, Monteiro A R (2007). Volatile and non-volatile chemical composition of the white guava fruit (Psidium guajava L.) at different stages of maturity. Food Chem. 100:15-21. |
|
Tiwari BK, O'Donnell CP, Cullen PJ (2009). Effect of Non-thermal processing technologies on the anthocyanin content of fruit Juices. Trends Food Sci. Technol. 20:137-145. |
|
Tiwari U, Cummins E (2013). Factors Influencing levels of Phytochemicals in Selected Fruit and Vegetables during Pre- and Post-harvest Food Processing Operations. Food Res. Int. 50:497-506. |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0