Pecan Technology

Kids, Natural World, Nonfiction, Reference & Language, Education & Teaching, Science & Nature, Science
Cover of the book Pecan Technology by C. Santerre, Springer Netherlands
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: C. Santerre ISBN: 9789401095921
Publisher: Springer Netherlands Publication: December 6, 2012
Imprint: Springer Language: English
Author: C. Santerre
ISBN: 9789401095921
Publisher: Springer Netherlands
Publication: December 6, 2012
Imprint: Springer
Language: English

Flavorwise and texturewise pecans are the "Queen of the Edible Nuts. " This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e. , Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is desirable from a nutritional standpoint but that it is also highly susceptible to oxidation which can cause pecans to tum stale and rancid. Pecans used in confections, bakery goods, cereals, or in snacks are more subject to staleness and rancidity than most nuts because these products are often stored at ambient temperatures. For this reason, pecans are considered to be semi-perishable and are not used in some "fine" products due to their limited shelf-life. Research at the Georgia Experiment Station has shown that raw pecans or most pecan products may be held in good condition for more than 20 years if freezing is the mode of preservation. However, development of new products demands that pecans be stored at ambient temperatures for extended intervals. Pecan 'meat' is easily bruised during shelling and handling.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Flavorwise and texturewise pecans are the "Queen of the Edible Nuts. " This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e. , Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is desirable from a nutritional standpoint but that it is also highly susceptible to oxidation which can cause pecans to tum stale and rancid. Pecans used in confections, bakery goods, cereals, or in snacks are more subject to staleness and rancidity than most nuts because these products are often stored at ambient temperatures. For this reason, pecans are considered to be semi-perishable and are not used in some "fine" products due to their limited shelf-life. Research at the Georgia Experiment Station has shown that raw pecans or most pecan products may be held in good condition for more than 20 years if freezing is the mode of preservation. However, development of new products demands that pecans be stored at ambient temperatures for extended intervals. Pecan 'meat' is easily bruised during shelling and handling.

More books from Springer Netherlands

Cover of the book Advances in Food Protection by C. Santerre
Cover of the book Governing Higher Education: National Perspectives on Institutional Governance by C. Santerre
Cover of the book Essays on the Philosophy of George Berkeley by C. Santerre
Cover of the book Environmental Sociology by C. Santerre
Cover of the book Patterns of Intuition by C. Santerre
Cover of the book Women’s Health and Menopause by C. Santerre
Cover of the book Environmental Contaminants by C. Santerre
Cover of the book Man within His Life-World by C. Santerre
Cover of the book Physicochemical Properties of Ionic Liquid Mixtures by C. Santerre
Cover of the book The Ecology of Vertebrate Olfaction by C. Santerre
Cover of the book Permanent Education by C. Santerre
Cover of the book Clinical Behavioral Science by C. Santerre
Cover of the book From Sky and Earth to Metaphysics by C. Santerre
Cover of the book Biological Invasions and Its Management in China by C. Santerre
Cover of the book Opportunities and Challenges for Applied Demography in the 21st Century by C. Santerre
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy