Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C. Koch]

Industrial Crops and Products

Volumn 45, Issue , 2013, Pages 64-73

  Prado, Ana Cristina Pinheiro do ^a   Manion, Bruce A ^b   Seetharaman, Koushik ^b   Deschamps, Francisco Carlos ^c   Barrera Arellano, Daniel ^d   Block, Jane Mara ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b UNIVERSITY OF GUELPH   (Canada)

^c Experimental Station of Itajai   (Brazil)

^d UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidant activity; Caryaillinoinensis; Chemical composition; Infrared spectrometry; Oil; Oxidation; Pecan nut shell

Indexed keywords

ANTIOXIDANT ACTIVITIES; CARYAILLINOINENSIS; CHEMICAL COMPOSITIONS; INFRARED SPECTROMETRY; NUT-SHELLS; OIL;

INFRARED SPECTROSCOPY; OXIDATION; PHENOLS; SPRAY DRYING; UNSATURATED FATTY ACIDS;

SHELLS (STRUCTURES);

ANTIOXIDANT; CHEMICAL COMPOSITION; COLOR; FATTY ACID; INFRARED SPECTROSCOPY; NUT; PHYTOCHEMISTRY; SHELL; TANNIN; VEGETABLE OIL;

ARACHIS; CARYA ILLINOINENSIS;

EID: 84872020099     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.11.042     Document Type: Article

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