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NUTS

Nuts encompass a botanically diverse collection of fruits that contain an edible and usually rather hard and oily kernel within a hard or brittle outer shell. They are consumed raw or roasted as snack foods or decorative/comparatively minor ingredients in baked goods and confectionary. Data on the composition of the edible tissues are scarce, and the emphasis has clearly been on those nuts with potentially undesirable constituents. Much of what follows is taken from Shahidi and Naczk (1995) and the NEODIET series of reviews of Lindsay and Clifford (2000). [Pg.260]

The proanthocyanidins of nuts have been characterized. Hazelnuts Corylus avel-lana) and pecans are particularly rich with 5 g/kg, whereas almonds (Prunus dulcis) [Pg.260]

Data expressed as mg/kg fresh weight standard deviation, n.d. - not detected PA -proanthocyanidins PC-pnocyanidins PD-prodelphidins PP-propelargonidins A-indicates [Pg.261]

Nut pieces are added to ice cream products to provide texture contrast, flavour and visual appeal. Several types of nuts are used, for example almonds, cashews, hazelnuts, peanuts, pecans, pistachios and walnuts. Walnuts and pecans are often candied to create a crisper texture and darker colour. In the candying process, the nuts are mixed with sugar and then cooked at about 115 C. Nut pastes can be used as flavourings. Nut ingredients are generally expensive. Since some people are allergic to nuts control systems must be put in place to ensure that nuts cannot enter products on which they are not declared as ingredients. [Pg.59]

Common name Botanical name Principal geographic occurrence Uses [Pg.268]

American Fagus grandifolia North America food and oil [Pg.268]

Brazil (par6) Bertho/leda excelsa South America food and oil [Pg.268]

American Castanea dentata North America food [Pg.268]

Chinese Castanea moUissima China, North America food [Pg.268]


C7H6O5. Colourless crystals with one molecule of water, m.p. 253" C, sparingly soluble in water and alcohol. It occurs free in woody tissue, in gall-nuts and in tea, and is a constituent of the tannins, from which it can be obtained by fermentation or by acid hydrolysis. It gives a blue-black colour with Fe and is used in the manufacture 6f inks. On heating it gives pyrogallol. [Pg.185]

Fig. 7 shows the torque necessary to obtain the specified body force under construction conditions and in tbe state when removed from the bridge. It can well be seen that the change of the friction coefficient causes a very big scattering, and the necessary torque is much bigger than specified. The distribution of the results of a measurement performed on 1,127 bolts is presented in Figure 8. An average of 80% of nominal body force was found by the new method. The traditional method found the nuts could be swivelled much further than specified on 42 bolts, these bolts were found to have 40 - 60 % body force by the new method. [Pg.9]

The traditional method for investigating the forces originating in the body of the bolt, which is based on measuring the torque of the nut, can detect only the bolts with a very great lack of body force since tbe friction coefficient worsens with time. [Pg.9]

Emulsin (0-glycoaidase) almond nuts P-glucosides glucose and a non-carbohydrate 4I-4-5... [Pg.511]

Now as you can see, Dr. Quack is half nuts And his description of things and outcomes are right in line with what Someone-Who-ls-... [Pg.91]

D (+) Galactose is a constituent of numerous polysaccharides It is best obtained by acid hydrolysis of lactose (milk sugar) a disaccharide of d glucose and d galactose L (—) Galactose also occurs naturally and can be prepared by hydrolysis of flaxseed gum and agar The principal source of d (+) mannose is hydrolysis of the polysaccharide of the ivory nut a large nut like seed obtained from a South American palm... [Pg.1032]


See other pages where NUTS is mentioned: [Pg.251]    [Pg.251]    [Pg.408]    [Pg.3]    [Pg.3]    [Pg.46]    [Pg.161]    [Pg.101]    [Pg.173]    [Pg.466]    [Pg.212]    [Pg.70]    [Pg.195]    [Pg.196]    [Pg.869]    [Pg.395]    [Pg.1075]    [Pg.15]    [Pg.20]    [Pg.23]    [Pg.27]    [Pg.29]    [Pg.38]    [Pg.47]    [Pg.56]    [Pg.68]    [Pg.69]    [Pg.69]    [Pg.74]    [Pg.74]    [Pg.75]    [Pg.88]    [Pg.104]    [Pg.105]    [Pg.109]    [Pg.118]    [Pg.123]    [Pg.135]    [Pg.150]    [Pg.157]    [Pg.161]    [Pg.163]    [Pg.206]    [Pg.243]    [Pg.248]   


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Acorn nut

Amino acids tree nuts

Antibacklash Nut

Apricot nuts

Areca Nut

Areca nut alkaloids

Basic Model with Fixed Nut

Beech nut

Betel nut

Betel nut chewing

Blind nuts

Brazil nut

Brazil nut oil

Cashew nut oil

Cashew nut shell liquid

Cashew nut shell liquid (CNSL

Cashew nuts

Cashew-nut shell oil

Castle nuts

Clip nuts

Cohune-nut oil

Cola nut

Com nuts

Compliance in Lead Screw and Nut Threads

Corn Nuts

Dome nuts

Dynamics of Lead Screw and Nut

Edible nuts, types

Fatty acid composition of tree nut oils

Fatty acid in brazil nut oil

Fatty acid in cashew nut oil

Fatty acid in macadamia nut oil

Fatty acid in pine nut oils

Flanged nuts

Food allergy tree nuts

Fried nuts

Fruits and nuts

Gall nuts

Grain and Nut Products

Grape Nuts

Ground nut (Arachis hypogaea

Ground nuts

Hazel nut oil

Hazel nuts

Heart nuts

Hickory nuts

Ivory nut

Ivory nut, mannan

Ivory-nut meal

Kola nut extract

Kola nuts

Kola: tree, 184 nuts

Macadamia nut oil

Main nut

Male cap nut

Mannan, of ivory nut

Mannans structure, from ivory nuts

Moldy nuts

Monkey nuts

Natural nuts

Nut allergen control

Nut allergen detection

Nut allergens

Nut analysis

Nut butters

Nut butters and pastes

Nut crops

Nut locking

Nut products

Nut removal

Nut species

Nut storage

Nut-shell

Nut/bolt

Nuts and Bolts of DFT Calculations

Nuts and bolts

Nuts and seeds

Nuts as a source of edible oil

Nuts, aflatoxin contamination

Nuts, amino acid content

Nuts, anaphylactic reaction caused

Nuts, macadamia

Nuts, storing

Nutting

Nutting

Nutting law

Nyloc nuts

Palm nuts

Pea nut

Pecan nuts

Pili nut

Pine nut

Pine nut oil

Pistachio nut

Production of Corn Nuts

Recovering nut oil

Roasted nuts

Rotational Compliance of the Nut

Self-locking nuts

Single-nut trials

Sleeve nuts

Slotted nuts

Snack nuts

Sour date nut

Soy nuts

Sphingolipids in nuts

Split nut

Synthetic Chemicals in Grain and Nut Products

The Nuts and Bolts of Evolution

Torque lock nut

Tree nut

Tree nut oils

Tree nuts, aflatoxins

Trends in the nut industry

Tung nut

Tung nut oil

Vitamin in nuts

Wing nuts

World production and consumption of tree nuts

World production of nuts and seeds

Wormy cashew nuts

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