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Recovery of aroma compounds of cashew apple fruit (Anacardium occidentale L.) by pervaporation



Recovery of aroma compounds of cashew apple fruit (Anacardium occidentale L.) by pervaporation



Ciencia e Tecnologia de Alimentos 27(2): 349-354



Pervaporation is a membrane separation process in which components from liquid mixtures are fractionated due to their partial vaporization through a dense selective membrane. This process can be used to recover aroma compounds. The objective of this work was to evaluate the pervaporation to obtain a natural aroma extract from cashew apple fruit, which can be used as an additive in the food industry. Cashew pulp was used as raw material.

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Accession: 014163516

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