Pecan nuts

Pekannuss, /. pecan nut, pecan, pektin-artig, a. pectin-like, -ig, a. pectinous. Pektin-korper, m. pectic substance, -s ure, /. pectic acid, -stoff, m., -substanz, /. pectio substance, -zucker, m. arabinose. pelagisch, a. pelagic. 

Walnuts, almonds, pecan nuts, sweet chestnuts, coconuts, hazelnuts... 

BHT (only for walnut kernels, pecan nut kernels, vitamins A and D). 

Other pheromones prepared using CM include 11 -tetradeceny 1 acetate (Omnivorous Leafroller), 8,10-dodecadienol (Codling Moth), 9-tetradecenyl formate (Diamondback Moth),47 9,11-hexadec-adienal (Pecan Nut Casebearer),48 and 4-tridecenyl acetate (Tomato Pinworm)49... 

Nuts, i.e., almonds (Amygdalus communis L.), hazelnuts (Corylus avel-lana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts and Queensland nuts (Macadamia ternifolia), and products thereof, except nuts used for making distillates or ethyl alcohol... 

Four types of condensed tannins were studied in the adhesive dips 1) extracts from pecan nut pith obtained by digestion with aqueous sodium sulfite-sodium carbonate solutions, 2) purified tannins from southern pine bark, 3) extracts from southern pine bark obtained by digestion with aqueous sodium sulfite-sodium carbonate solutions, and 4) tannins extracted with acetone-water solutions from peanut skins. 

The sulfite extract of the pecan nut pith was obtained by extracting the finely ground red powder (509 gm) with sodium sulfite (20.4 gm) and sodium carbonate (2.0 gm) in 2549 mL of water. Approximately 1 hr was required to reach reflux temperature, and the suspension was heated at reflux for 2 hr. The suspension was cooled, the volume adjusted to a constant by addition of water, and it was filtered twice through glass wool. Aliquots (100 mL) of the recovered liquor were freeze-dried to determine the extract yield. The remainder was also freeze-dried to recover a dark brown solid. 

Table II. Elemental Composition and Carbohydrate Content of Sulfite Extracts from Pecan Nut Pith and Southern Pine Bark...

Authors Hamed and Chung are grateful to the Southern Forest Experiment Station, USDA Forest Service, for a cooperative grant (19-86-037) supporting this work. We thank Boise Cascade Corporation for supplies of southern pine bark, the Robertson Corporation for supplies of pecan nut pith, Associates Research Management Corporation for peanut skins, and Gen Corporation for resins and cord materials. 

Larix and, 132 pecan nut, 171 Castanea. See Chestnut Caslanea crenata. See Chestnut, Japanese... 

A single pecan nut meat is weighed, ground with Celite, and placed in an extraction cartridge. 1 mL of methanol is added. The void volume is filled with Celite. The oil is extracted with CO, and methanol, both static and dynamic. The collected oil is weighed in a previously weighed collection vial. 

With tweezers, pick up a single half of a pecan nut meat, weigh it to 0.001 g, and record the weight. 

Brezna B, Kuchta T (2008). A novel real-time polymerase chain reaction method for the detection of pecan nuts in food. Fur. Food Res. TechnoL, 226(5) 1113-1118. 

Nut Almond Beechnut Nut Cashew Chestnut Coconut Hazelnut Nut Macadamia Pecan Nut Pistachio Walnut... 

Barrens, L., Neoallergens in heated pecan nut Products of Maillard-type degradation Allergy, 51, 277-278, 1996. 

The pecan tree Carya illinoinensis) is native to North America and has been commercially exploited for prodnction of pecan nuts for nearly a century, mainly in the southeastern United States. Pecan can be consumed either raw or roasted and is used extensively in confectionary, bakery, culinary, and other food product applications. Like most other tree nuts, pecan contains high amounts of lipid (55%-75%) [31-33], thus the majority of volatile compounds identified in this nut are derived via breakdown of unsaturated fatty acids. Only a few studies have been published on the volatile constituents of pecan... 

Hammar, H.E. and Hunter, J.H., Some physical and chemical changes in the composition of pecan nuts during kernel filling. Plant Physiol., 21,476—491, 1946. 

L, and M from Diplodia macmspora (Sphaeropsi-dales) Ch. C is also formed by Penicillium aurantio-virens (on spoiled pecan nuts). The Ch. are myco-toxins related to the cytochalasins and are all cytotoxic, some also have antimicrobial (Ch. A) and phytotoxic (Ch. K) activities. They are formed biosynthet-ically from tryptophan and a polyketide chain (nona-ketides). Some C. induce the formation of multinu-clear cells in mammalian cell cultures. 

Nuts mix (peanuts, almonds, cashew nuts, Brazil nuts, pecan nuts and hazelnuts) [54] Detection of rancidity mass spectrometry based e-nose... 

Pea leaf lipids, 163 Peanut lipoxygenase, 458 Peanut oil, 413 see also Groundnut oil Pecan nut oil, Cary a illioensis, 3, 51, 97 Pelargonic acid, 1, 83, 319 see also Nonanoic acid Penicillium, 151,153 Penicillium notatum, 509 Pentacosanoic acid, 1, 350 Pentadecanoic acid, 1, 344, 345, 350,... 

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