Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast.
Pecan shells were used as a source of smoke for cooked chicken breast and compared with samples smoked with hickory, mesquite, and apple tree wood. The wood moisture content ranged from 7.94% to 11.43%, whereas ash ranged from 0.97% to 3.11%. The particle size varied among the smoke sources, with chopped pecan shells having more […]
Chemical composition and oxidative stability of eleven pecan cultivars produced in Southern Brazil.
Nuts are considered highly nutritious foods and a source of health-promoting compounds. Therefore, the aim of this study was to evaluate the chemical composition (proximate composition, fatty acids, volatile compounds, total phenolics, squalene, and β-sitosterol) of eleven pecan cultivars harvested in Rio Grande do Sul State (Brazil) and investigate their oxidative stability by the Rancimat […]
A comparison of fatty acid and sensory profiles of raw and roasted pecan cultivars.
Five fatty acids comprise the bulk of the lipid content in pecans: palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. Understanding the profiles of these fatty acids and how they relate to sensory characteristics may offer an explanation for flavor and flavor defects that may exist in certain cultivars of pecans. The […]
Edible Nuts for Memory.
Nuts hold prime significance throughout the world as they offer multiple health benefits owing to their highly nutritious profile. A number of scientific studies have demonstrated their actions against inflammation, oxidative damage, the aging process, as well as dementia or memory loss. However, only walnuts, followed by almonds, hazelnuts and pistachios, have shown promising results […]
Antioxidant Properties of Agri-food Byproducts| and Specific Boosting Effects of Hydrolytic Treatments.
Largely produced agri-food byproducts represent a sustainable and easily available source of phenolic compounds, such as lignins and tannins, endowed with potent antioxidant properties. We report herein the characterization of the antioxidant properties of nine plant-derived byproducts. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays indicated the superior activity of pomegranate peels and seeds, grape […]
A comparison of ground-based air-blast sprayer and aircraft application of fungicides to manage scab in tall pecan trees.
Pecan scab (caused by Venturia effusa) is a destructive disease of pecan in the southeastern United States. Susceptible cultivars must be sprayed with fungicide every 10 to 21 days to ensure yield and kernel quality. Fungicide is most often applied using large orchard air-blast sprayers. Pecan trees grow tall, and air-blast sprays result in a gradient […]
Optimization of subcritical water hydrolysis of pecan wastes biomasses in a semi-continuous mode.
Pecan cultivation has increased in recent years. Consequently, the amount of lignocellulosic residuals from its production has expanded. Thus, there is a necessity to explore and add value to their coproducts. The objective of this work was to obtain reducing sugars from pecan biomasses by the optimization of the subcritical water hydrolysis technology in a […]
Physical, Barrier, Mechanical, and Biodegradability Properties of Modified Starch Films with Nut By-Products Extracts.
Starch-based films with phenolic extracts could replace the use of petroleum-based plastics. In this study, octenyl succinate starch (OSS) films with pecan nutshell extract (PSE) or hazelnut skin extract (HSE) were prepared. The water resistance, as well as the optical, physical, mechanical, and biodegradable properties of these films, were investigated. The PSE and HSE improved […]
Dataset on the phytochemicals, antioxidants, and minerals contents of pecan nut cake extracts obtained by ultrasound-assisted extraction coupled to a simplex-centroid design.
This article contains a dataset related to the research published in "The potential of the pecan nut cake as an ingredient for the food industry" [1]. A three-component simplex-centroid mixture design coupled with response surface methodology (RSM) was applied to generate statistical models and to analyze the dataset. The method was also applied to evaluate […]
The potential of the pecan nut cake as an ingredient for the food industry.
Pecan nut [Carya illinoinensis (Wangenh.) K. Koch] cake (PNC) is a co-product from the oil extraction industry and its potential as an ingredient for the food industry are not well known. In this work, the nutritional composition and the functional properties of PNC were studied. Additionally, the influence of different solvents (ethanol, water, and acetic […]