Physicochemical and sensory quality of crude brazilian pecan nut oil during storage

JAOCS, Journal of the American Oil Chemists' Society

Volumn 86, Issue 10, 2009, Pages 971-976

  Oro, Tatiana ^a   Bolini, Helena Maria André ^b   Arellano, Daniel Barrera ^b   Block, Jane Mara ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Oxidation; Pecan nut oil; Sensory analysis; Shelf life

Indexed keywords

ACID VALUE; COLD PRESSING; GLASS FLASKS; IODINE VALUE; NUT OIL; OXIDATIVE STABILITY; PECAN NUT OIL; PEROXIDE VALUE; QUALITY CHARACTERISTIC; REFRACTION INDEX; ROOM TEMPERATURE; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SENSORY QUALITIES; SHELF LIFE; STABILITY INDICES; STORAGE PERIODS;

ACIDS; AMBER; BOTTLES; GLASS; IODINE; PRESSING (FORMING);

OXIDATION;

ARACHIS; CARYA ILLINOINENSIS; NESOVITREA ELECTRINA;

EID: 70349289104     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1434-z     Document Type: Article

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