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Cashew nut protein concentrate as a potential ingredient for the emerging alternative protein industry
This study evaluated protein concentrates obtained from cashew nuts defatted by three different strategies: mechanical pressing (PE), hexane extraction (HE), and aqueous extraction (AE). Protein concentrates (PC-A, PC-P, and PC-H, from AE, PE, and HE, respectively) were produced through alkaline extraction followed by isoelectric precipitation. PCs were characterized for protein functionality, nutritional and chemical profiling. […]
Trends over a decade in the prevalence and eliciting dose of peanut and tree nut allergies in Japan
Background: The prevalence of tree nuts allergy is rapidly increasing in Japan, yet the eliciting dose (ED) for tree nuts, particularly in Asian populations, has not been sufficiently investigated. Objective: This study aimed to quantify EDs for peanut, cashew nut, and walnut in Japanese patients with food allergies and to investigate longitudinal changes in these […]
A Growing Concern for Cashew and an Unexpected Risk From Almonds: Data From the Anaphylaxis Registry
Background: Food allergies are a major health concern with rising prevalence. Dietary habits are changing, and information about cashew-induced anaphylaxis is limited. Methods: Cases of tree nut-induced anaphylaxis (TIA) registered from 2007 until April 2024 were extracted from the European Anaphylaxis Registry and analyzed. Results: 1389 cases of TIA out of 5945 registered food-induced reactions […]
Mathematical modeling of powdery mildew disease in cashew plants with optimal control and cost-effectiveness analysis
This study aimed to determine the optimal and cost-effective strategy for controlling powdery mildew disease (PMD) in cashew plants by incorporating resistant varieties, cultural practices, and chemical control into a mathematical model. A deterministic model was developed and analyzed to study the impact of implementing these three time-dependent controls on disease transmission dynamics. Pontryagin’s maximum […]
Efficient and sustainable recovery of bioactive compounds from cashew nut testa shell (Anacardium occidentale L.) using pressurized liquid extraction
Cashew nut processing generates large quantities of byproducts daily, such as cashew nut testa shell (CNTS), which is discarded, leading to environmental and economic issues. However, CNTS contains bioactive substances such as polyphenols and antioxidant components, with potential for applications in the food, pharmaceutical, and chemical industries. This study investigated the optimization of pressurized liquid […]
Clinical and laboratory characteristics of cashew nut allergy in Korean children: Findings from a tertiary hospital
Objective: Cashew nut (CN) allergy is becoming increasingly prevalent and represents a major cause of tree nut-induced anaphylaxis in Korean children. This study investigated the clinical characteristics and laboratory findings of CN allergy in Korean children. Patients and methods: Sixty-four children with a history of CN ingestion, who underwent serum CN-specific immunoglobulin E (CN-sIgE) measurements […]
Effect of Cashew Nut Consumption on Biomarkers of Copper and Zinc Status in Adolescents with Obesity: A Randomized Controlled Trial
Background: Children and adolescents with obesity have altered serum copper (Cu) and zinc (Zn) levels, which are associated with oxidative stress, inflammation, and health outcomes. The inclusion of cashew nuts in an adequate diet may provide health benefits and help improve the mineral status of individuals with obesity. Objective: To evaluate the effects of cashew […]
Uncovering the sensory properties of commercial and experimental clean label almond milks
Almond milk is the largest category of plant-based milk alternatives in the United States, and it is manufactured by suspending ground almond paste in water. Nevertheless, this method limits the amount of almonds that can be added to almond milk, and most almond milks on the market have low protein despite almonds themselves being nutritionally […]
Development of a dietary fiber-rich, high-value food ingredient from cashew juice processing for use in plant-based products
Cashew bagasse, often referred to as “cashew meat” in producing regions, is a by-product of cashew apple juice processing. Unfortunately, this biomass is typically discarded as waste by processing industries. However, it possesses valuable compounds like carotenoids and polyphenols that can be extracted. The remaining fiber has unique sensory characteristics in appearance and texture that […]