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Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies
Joint Authors
Zhang, Pujuan
Bari, Vincenzo Di
Briars, Rhianna
Taher, Zarani Mat
Yuan, Jiamiao
Liu, Guangqin
Gray, David
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-05-18
Country of Publication
Egypt
No. of Pages
9
Abstract EN
A supply of pure, intact oil bodies is essential for carrying out morphological and biochemical studies of these plant organelles and exploring their application.
Preparation requires a carefully controlled breakage of plant cells, followed by separation of the oil bodies from cytoplasm and cell debris.
This paper focuses on the recovery and characterisation of oil bodies from pecan nuts where no work has been published to date.
The results showed that soaking softens the nut tissue and appears to reduce the damage to oil bodies during grinding and centrifugal force must be carefully selected to minimise oil bodies damage on recovery.
A 24 h soaking time coupled with a 5500 RCF recovery force allows for the recovery of intact pecan nut oil bodies.
American Psychological Association (APA)
Zhang, Pujuan& Bari, Vincenzo Di& Briars, Rhianna& Taher, Zarani Mat& Yuan, Jiamiao& Liu, Guangqin…[et al.]. 2017. Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1175844
Modern Language Association (MLA)
Zhang, Pujuan…[et al.]. Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies. Journal of Food Quality No. 2017 (2017), pp.1-9.
https://search.emarefa.net/detail/BIM-1175844
American Medical Association (AMA)
Zhang, Pujuan& Bari, Vincenzo Di& Briars, Rhianna& Taher, Zarani Mat& Yuan, Jiamiao& Liu, Guangqin…[et al.]. Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1175844
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175844