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Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger

机译：从螺母加工副产物中获得腰核蛋白质浓缩物及其用于制定植物汉堡

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Janice Ribeiro Lima; Ídila Maria da Silva Araújo; Cláudia Oliveira Pinto; Mayara Lima Goiana; Maria do Carmo Passos Rodrigues; Larissa Vieira de Lima;
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1. Functional properties of raw and heat processed cashew nut (Anacardiumoccidentale, L.) kernel protein isolates [J] . Neto VQ, Narain N, Silva JB, Nahrung . 2001,第4期

机译：生和热处理腰果（Anacardiumoccidentale，L。）仁蛋白分离物的功能特性
2. Quality of oil from edible cashew nuts and cashew kernel processing rejects. [J] . Sini A., Nair C. K. Journal of Food Science and Technology . 2009,第2期

机译：可食用腰果和腰果仁加工废品的油品质量。
3. The bacteriological quality of retail-level peanut, almond, cashew, hazelnut, Brazil, and mixed nut kernels produced in two Australian nut-processing facilities over a period of 3 years. [J] . Eglezos S Foodborne pathogens and disease . 2010,第7期

机译：在澳大利亚的两个坚果加工设施中生产的零售级花生，杏仁，腰果，榛子，巴西和混合坚果仁的细菌学质量历时3年。
4. PROCESSING OF CASHEW NUT (Anacardium occidentale L.) AND CASHEW NUT SHELL LIQUID WITH SUPERCRITICAL CARBON DIOXIDE AND WATER [C] . Setianto W.B, Smith R.L, Inomata H., International Symposium on Supercritical Fluids Tome 1: Natural Products, Process amp; Equipment Development; 20030428-20030430; Versailles; FR . 2003

机译：超临界二氧化碳和水对贝壳头坚果（Anacardium occidentale L.）和贝壳头坚果壳液的加工
5. Antioxidant Activity and Phenolic Compounds of Raw and Processed Cashew Nuts [D] . Chandrasekara, Chandrasekara Mudiyanselage Neel Ranjith. 2011

机译：生腰果和加工腰果的抗氧化活性和酚类化合物
6. Effect of Castor and Cashew Nut Shell Oils Selenium and Vitamin E as Antioxidants on the Health and Meat Stability of Lambs Fed a High-Concentrate Diet [O] . Helena Viel Alves Bezerra, Vicente Luiz Macedo Buarque, Lucas Santos Bermudes Silva, 2020

机译：蓖麻油壳油硒和维生素E作为抗氧化剂对羊羔饲料的健康和肉稳定性的影响
7. VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN [O] . JANICE RIBEIRO LIMA, DEBORAH DOS SANTOS GARRUTI, GUSTAVO ADOLFO SAAVEDRA PINTO, 2017

机译：CasHEW纤维和纹理大豆蛋白的蔬菜汉堡

Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger

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