Abstract A review including the processing techniques, properties and uses of cashew apple juice is reported. Cashew apple has multi-purpose; it can be processed to obtain human food. The process of cashew apple into several by-products can affect its nutritional, microbiological, and sensorial quality attributes. Therefore, clarification methods, thermal treatment and high hydrostatic pressure modify … Lire la suite de A review of cashew (Anacardium occidentale L.) apple: Effects of processing techniques, properties and quality of juice