Oxidative Stability and Sensory Properties of Pecan Nuts
Pecans are the nut with the higher oil content. In addition, they present a large number of polyunsaturated fatty acids, which are susceptible to oxidation. Oxidative damage in pecans is traduced in lower quality aspects, appearance of rancidity and acidity, loss of sweetness and firmness, darker...
| Autores principales: | , , , , , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
IntechOpen
2023
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/14281 https://www.intechopen.com/online-first/82944 https://doi.org/10.5772/intechopen.106175 |
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| author | Descalzo, Adriana Maria Rizzo, Sergio Anibal Perez, Carolina Daiana Biolatto, Andrea Frusso, Enrique Alberto Grigioni, Gabriela Maria Rossetti, Luciana |
| author2 | Muhammad, Akram |
| author_browse | Biolatto, Andrea Descalzo, Adriana Maria Frusso, Enrique Alberto Grigioni, Gabriela Maria Muhammad, Akram Perez, Carolina Daiana Rizzo, Sergio Anibal Rossetti, Luciana |
| author_facet | Muhammad, Akram Descalzo, Adriana Maria Rizzo, Sergio Anibal Perez, Carolina Daiana Biolatto, Andrea Frusso, Enrique Alberto Grigioni, Gabriela Maria Rossetti, Luciana |
| author_sort | Descalzo, Adriana Maria |
| collection | INTA Digital |
| description | Pecans are the nut with the higher oil content. In addition, they present a large number of polyunsaturated fatty acids, which are susceptible to oxidation. Oxidative damage in pecans is traduced in lower quality aspects, appearance of rancidity and
acidity, loss of sweetness and firmness, darker kernels, and darker shells. The use of different strategies for the conservation of entire and shelled nuts is discussed in terms of oxidation and the consequences on nuts quality. |
| format | Capítulo de libro |
| id | INTA14281 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | dspace |
| spelling | INTA142812023-03-20T16:17:29Z Oxidative Stability and Sensory Properties of Pecan Nuts Descalzo, Adriana Maria Rizzo, Sergio Anibal Perez, Carolina Daiana Biolatto, Andrea Frusso, Enrique Alberto Grigioni, Gabriela Maria Rossetti, Luciana Muhammad, Akram Carya illinoinensis Carya pecan Pacana Oxidación Frutos Xecos Análisis Organoléptico Tocoferoles Antioxidantes Pecans Oxidation Nuts Organoleptic Analysis Tocopherols Antioxidants Volatile Compounds Compuesto Volátil Postharvest Poscosecha Pecans are the nut with the higher oil content. In addition, they present a large number of polyunsaturated fatty acids, which are susceptible to oxidation. Oxidative damage in pecans is traduced in lower quality aspects, appearance of rancidity and acidity, loss of sweetness and firmness, darker kernels, and darker shells. The use of different strategies for the conservation of entire and shelled nuts is discussed in terms of oxidation and the consequences on nuts quality. Las pecanas son el fruto seco con mayor contenido de aceite. Además, presentan una gran número de ácidos grasos poliinsaturados, que son susceptibles de oxidación. El daño oxidativo en pecanas se traduce en aspectos de menor calidad, aparición de rancidez y acidez, pérdida de dulzura y firmeza, granos más oscuros y cáscaras más oscuras. El uso de diferentes estrategias para la conservación de nueces enteras y sin cáscara se discute en términos de oxidación y las consecuencias en la calidad de las nueces. Instituto de Investigación de Tecnología de Alimentos (ITA) Fil: Descalzo, Adriana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Descalzo, Adriana María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Rizzo, Sergio Anibal. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Perez, Carolina Daiana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Perez, Carolina Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Argentina. Fil: Frusso, Enrique Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto De Investigación en Recursos Biológicos; Argentina. Fil: Grigioni, Gabriela María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. Fil: Grigioni, Gabriela María. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. 2023-03-20T14:09:00Z 2023-03-20T14:09:00Z 2022-10-04 info:ar-repo/semantics/parte de libro info:eu-repo/semantics/bookPart info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/14281 https://www.intechopen.com/online-first/82944 978-1-80356-633-7 https://doi.org/10.5772/intechopen.106175 eng info:eu-repograntAgreement/INTA/2019-PE-E7-I517-001/2019-PE-E7-I517-001/AR./Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor. info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales. info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf IntechOpen Nut Crops - New Insights [Working Title] / edited by: Dr. Muhammad Akram. IntechOpen, 2022. 17 p. |
| spellingShingle | Carya illinoinensis Carya pecan Pacana Oxidación Frutos Xecos Análisis Organoléptico Tocoferoles Antioxidantes Pecans Oxidation Nuts Organoleptic Analysis Tocopherols Antioxidants Volatile Compounds Compuesto Volátil Postharvest Poscosecha Descalzo, Adriana Maria Rizzo, Sergio Anibal Perez, Carolina Daiana Biolatto, Andrea Frusso, Enrique Alberto Grigioni, Gabriela Maria Rossetti, Luciana Oxidative Stability and Sensory Properties of Pecan Nuts |
| title | Oxidative Stability and Sensory Properties of Pecan Nuts |
| title_full | Oxidative Stability and Sensory Properties of Pecan Nuts |
| title_fullStr | Oxidative Stability and Sensory Properties of Pecan Nuts |
| title_full_unstemmed | Oxidative Stability and Sensory Properties of Pecan Nuts |
| title_short | Oxidative Stability and Sensory Properties of Pecan Nuts |
| title_sort | oxidative stability and sensory properties of pecan nuts |
| topic | Carya illinoinensis Carya pecan Pacana Oxidación Frutos Xecos Análisis Organoléptico Tocoferoles Antioxidantes Pecans Oxidation Nuts Organoleptic Analysis Tocopherols Antioxidants Volatile Compounds Compuesto Volátil Postharvest Poscosecha |
| url | http://hdl.handle.net/20.500.12123/14281 https://www.intechopen.com/online-first/82944 https://doi.org/10.5772/intechopen.106175 |
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