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 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.

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Bibliographic Details
Main Authors: Descalzo, Adriana Maria, Rizzo, Sergio Anibal, Perez, Carolina Daiana, Biolatto, Andrea, Frusso, Enrique Alberto, Grigioni, Gabriela Maria, Rossetti, Luciana
Other Authors: Muhammad, Akram
Format: info:ar-repo/semantics/parte de libro biblioteca
Language:eng
Published: IntechOpen 2022-10-04
Subjects: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,
Online Access: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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