Items related to Pecan Technology
Synopsis
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.
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Synopsis
This book, the first comprehensive reference on pecan technology, discusses the many factors that influence pecan quality - from growth in the orchard, to harvest, through processing. Extensive information is presented on variety, cultural conditions, mechanization, processing, storage, prevention of spoilage, and methods for evaluating the quality of pecans. In addition, information gathered from surveys of growers and processors is evaluated to determine the relationship between the price paid for pecans and pecan quality.
"About this title" may belong to another edition of this title.
- PublisherSpringer
- Publication date1994
- ISBN 10 0412054914
- ISBN 13 9780412054914
- BindingHardcover
- LanguageEnglish
- Number of pages178
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Pecan Technology
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Condition: Sehr gut. Zustand: Sehr gut - Neubindung, Buchschnitt leicht verkürzt, Buchrücken leicht angestoßen, Auflage 1994 | Seiten: 188 | Sprache: Englisch | Produktart: Bücher. Seller Inventory # 1276904/12
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Pecan Technology
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This is the first comprehensive reference on pecan technology, and discusses the many factors that influence pecan quality. It presents extensive information on variety, cultural conditions, mechanization, processing, storage, prevention of spoilage, and methods for evaluating the quality of pecans. 188 pp. Englisch. Seller Inventory # 9780412054914
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Pecan Technology
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Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Seller Inventory # 9780412054914
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Pecan Technology
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Pecan Technology
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Gebunden. Condition: New. This is the first comprehensive reference on pecan technology, and discusses the many factors that influence pecan quality. It presents extensive information on variety, cultural conditions, mechanization, processing, storage, prevention of spoilage, and. Seller Inventory # 5914070
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Pecan Technology
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Springer-Verlag Publishing, 1994
ISBN 10: 0412054914
ISBN 13: 9780412054914
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Condition: Very Good. Very Good++; Hardcover; Close to new condition; Covers are still glossy with "straight" edge-corners; Unblemished textblock edges; The endpapers and all text pages are bright and unmarked; Binding is tight with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Red covers with title in white lettering; 1994, Springer-Verlag Publishing; 164 pages; "Pecan Technology," by C.R. Santerre. Seller Inventory # SKU-W26GA00308080
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