Food chemistryAnacardiumManihotOligosaccharidesCelluloseNuts
Cassava (Manihot esculenta) bagasse as a fiber- and oligosaccharide-rich yeast protectant for enhancing chemical, functional, and sensory properties of cashew nut milk.
Tânia Somera, Débora Pinhatari Ferreira, Carlos Eduardo Barão, Marcos Dos Santos Lima, Andresa Carla Feihrmann, Ísis Meireles Mafaldo, Tahis Regina Baú, Osvaldo Valarini Junior, Giselle Nobre Costa, Marciane Magnani, Tatiana Colombo Pimentel
Published: 202510.1016/j.foodchem.2025.146925
Abstract
Non-Saccharomyces yeasts offer functional benefits to plant-based foods, but maintaining their viability is challenging. This study provides the first comprehensive characterization of cassava bagasse (CB) and evaluates its use as a protective matrix…
Preview only. Read the full abstract at the source