Oxidative Stability and Sensory Properties of Pecan Nuts

Pecans are the nut with the higher oil content. In addition, they present a large number of polyunsaturated fatty acids, which are susceptible to oxidation. Oxidative damage in pecans is traduced in lower quality aspects, appearance of rancidity and acidity, loss of sweetness and firmness, darker ke...

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Detalles Bibliográficos

Autores principales:	Descalzo, Adriana María, Rizzo, Sergio Aníbal, Pérez, Carolina Daiana, Biolatto, Andrea, Frusso, Enrique Alberto, Grigioni, Gabriela María, Rossetti, Luciana
Formato:	Capítulo de libro
Lenguaje:	inglés
Publicado:	IntechOpen 2022
Materias:	Life Sciences
Acceso en línea:	https://www.intechopen.com/chapters/82944
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