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Zdjęcie 1 z 1
Pecan Technology, Oprawa miękka od Santerre, C., Fabrycznie nowy, Darmowa wysyłka w USA–
US $65,80
Około252,36 zł
Stan:
Nowy
Nowa, nieczytana, nieużywana książka w idealnym stanie, wszystkie strony, bez uszkodzeń. Aby poznać więcej szczegółów, zobacz aukcję sprzedającego.
Dostępne: 3
Wysyłka:
Bezpłatnie Economy Shipping.
Znajduje się w: Jessup, Maryland, Stany Zjednoczone
Dostawa:
Szacowana między Cz, 10 paź a Cz, 17 paź do 43230
Zwroty:
Zwrot w ciągu 14 dni. Za wysyłkę zwrotną płaci kupujący.
Płatności:
Kupuj bez obaw
Sprzedawca ponosi pełną odpowiedzialność za wystawienie tej oferty sprzedaży.
Nr przedmiotu eBay: 386723506888
Ostatnia aktualizacja: 19-09-2024 02:27:06 CEST Wyświetl wszystkie poprawkiWyświetl wszystkie poprawki
Parametry przedmiotu
- Stan
- Book Title
- Pecan Technology
- ISBN
- 9789401095945
- Publication Year
- 2012
- Type
- Textbook
- Format
- Trade Paperback
- Language
- English
- Subject Area
- Non-Classifiable
- Publication Name
- Pecan Technology
- Publisher
- Springer Netherlands
- Item Length
- 9 in
- Item Weight
- 9.6 Oz
- Item Width
- 6 in
- Number of Pages
- Xiv, 164 Pages
O tym produkcie
Product Identifiers
Publisher
Springer Netherlands
ISBN-10
9401095949
ISBN-13
9789401095945
eBay Product ID (ePID)
203613862
Product Key Features
Number of Pages
Xiv, 164 Pages
Publication Name
Pecan Technology
Language
English
Publication Year
2012
Type
Textbook
Subject Area
Non-Classifiable
Format
Trade Paperback
Dimensions
Item Weight
9.6 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Scholarly & Professional
Number of Volumes
1 vol.
Illustrated
Yes
Table Of Content
1. An Overview of the Evolution of the U.S. Pecan Industry.- 2. Pecan Production.- 3. Pecan Physiology and Composition.- 4. Pecan Processing.- 5. Mechanization of Post-Harvest Pecan Processing.- 6. Microbiology and Sanitation.- 7. Pecan Composition.- 8. Methods for Measurement of Pecan Quality.- 9. Structure and Performance of the Pecan Market.- Appendix: Further Reading.
Synopsis
Flavorwise and texturewise pecans are the "Queen of the Edible Nuts. " This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e., Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is desirable from a nutritional standpoint but that it is also highly susceptible to oxidation which can cause pecans to tum stale and rancid. Pecans used in confections, bakery goods, cereals, or in snacks are more subject to staleness and rancidity than most nuts because these products are often stored at ambient temperatures. For this reason, pecans are considered to be semi-perishable and are not used in some "fine" products due to their limited shelf-life. Research at the Georgia Experiment Station has shown that raw pecans or most pecan products may be held in good condition for more than 20 years if freezing is the mode of preservation. However, development of new products demands that pecans be stored at ambient temperatures for extended intervals. Pecan 'meat' is easily bruised during shelling and handling., Flavorwise and texturewise pecans are the "Queen of the Edible Nuts. " This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e. , Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is desirable from a nutritional standpoint but that it is also highly susceptible to oxidation which can cause pecans to tum stale and rancid. Pecans used in confections, bakery goods, cereals, or in snacks are more subject to staleness and rancidity than most nuts because these products are often stored at ambient temperatures. For this reason, pecans are considered to be semi-perishable and are not used in some "fine" products due to their limited shelf-life. Research at the Georgia Experiment Station has shown that raw pecans or most pecan products may be held in good condition for more than 20 years if freezing is the mode of preservation. However, development of new products demands that pecans be stored at ambient temperatures for extended intervals. Pecan 'meat' is easily bruised during shelling and handling.
LC Classification Number
H1-99
Opis przedmiotu podany przez sprzedawcę
Informacje o firmie
Expert Trading Limited
John Boyer
9220 Rumsey Rd
Ste 101
21045-1956 Columbia, MD
United States
Oświadczam, że wszystkie moje działania związane ze sprzedażą będą zgodne z wszystkimi przepisami i regulacjami UE.
Zarejestrowany jako sprzedawca-firma
Opinie sprzedawców (353 779)
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