Physicochemical and Sensory Quality of Crude Brazilian Pecan Nut Oil during Storage

Author:

Oro Tatiana,Bolini Helena Maria André,Arellano Daniel Barrera,Block Jane Mara

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference13 articles.

1. Miraliakbari H, Shahidi F (2008) Oxidative stability of tree nut oils. J Agric Food Chem 56:4751–4759

2. INC––International Nut Tree Council http://www.nuthealth.org/nut.php3?nut=pecan accessed on 24 June 2008

3. Shahidi F, Miraliakbari H (2005) Tree nut oils. In: Shahidi F (ed) Bailey’s industrial oil and fat products, vol 3, 6th edn. Wiley, London, pp 175–193

4. Venkatachalam M, Sathe SK (2004) Chemical composition of select pecan [Carya illinoensis (Wangenh.) K. Koch] varieties and antigenic stability of pecan proteins. Ph. D. Dissertation, The Florida State University, Tallahassee, FL, pp 90

5. Oro T, Ogliari PJ, Amboni RDMC, Barrera-Arellano D, Block JM (2008) Evaluación de la calidad durante el almacenamiento de nueces pecan [Carya illinoinensis (Wangenh) C. Koch] acondicionadas en diferentes envases. Grasas y Aceites 59:132–138

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