Pecan Technology
Language: English
Published by Springer US, 1994
- Hardcover
- Used
Condition: Used - Fine
£ 68.89
Quantity: 1 available
Add to basketItem description from seller
Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | 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 # 1276904/12
- Title
- Pecan Technology
- Author
- C. R. Santerre
- Publisher
- Springer US
- Publication year
- 1994
- Condition
- Sehr gut
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0412054914
- ISBN 13
- 9780412054914
- Seller catalogs
- Bücher
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.
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From the Back Cover
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| Item | 60 to 60 business days | 60 to 60 business days |
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