Efficient Ultrasonic-assisted Aqueous Enzymatic Method for Pecan Nut Kernel Oil Extraction with Quality Analysis
Author:
Affiliation:
1. The State Key Laboratory of Food Science & Technology, Jiangnan University
2. School of Food Science & Technology, Jiangnan University
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/71/12/71_ess22119/_pdf
Reference43 articles.
1. 1) Worley, R.E. Pecan physiology and composition. in Pecan Technology (Santerre, C.R. ed.), Chapman & Hall, New York, pp. 39-48 (1994).
2. 2) Wakeling, L.T.; Mason, R.L.; D’arcy, B.R.; Caffin, N.A. Composition of pecan cultivars Wichita and Western Schley [Carya illinoinensis (Wangenh.) K. Koch] grown in Australia. J. Agric. Food Chem. 49, 1277-1281 (2001). doi: org/10.1021/jf000797d
3. 3) Zhang, R.; Peng, F.; Li, Y. Pecan production in China. Sci. Hortic. 197, 719-727 (2015). doi: org/10.1016/j.scienta.2015.10.035
4. 4) Fronza, D.; Hamann, J.J. Técnicas para o cultivo da nogueira-pecã, Colégio Politécnico. Núcleo de Fruticultura, Santa Maria- RS (2016).
5. 5) Salvador, A.A.; Podestá, R.; Block, J.M.; Ferreira, S. Increasing the value of pecan nut [Carya illinoinensis (Wangenh) C. Koch] cake by means of oil extraction and antioxidant activity evaluation. J. Supercrit. Fluids 116, 215-222 (2016). doi: 10.1016/j.supflu.2016.05.046
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