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dc.contributor.author
Martinez, Marcela Lilian  
dc.contributor.author
Maestri, Damian  
dc.contributor.other
Kristbergsson, Kristberg  
dc.contributor.other
Oliveira, Jorge  
dc.date.available
2020-08-20T21:08:32Z  
dc.date.issued
2016  
dc.identifier.citation
Martinez, Marcela Lilian; Maestri, Damian; A perspective on production and qualify of argentinian nut oils; Springer; 2016; 387-398  
dc.identifier.isbn
978-1-4899-7648-2  
dc.identifier.uri
http://hdl.handle.net/11336/112092  
dc.description.abstract
Nuts arerecommended constituents of the daily diet, although their real intake differs remarkably. In particular, they are part of healthy diets such as the Mediterranean diet. In the traditional Mediterranean population, mortality rates from coronary heart disease and cancer are low (Simopoulos, 2001). Emerging proofs indicate that nuts may be a source of health promoting compounds that elicit cardioprotective effects (Kris-Etherton et al., 1999).Nuts are crops of a high economic interest for the food industry. Nut fruits contain high levels of oil (50 - 70%) and they are consumed fresh, toasted or salted, alone or in other edible products. Among the by-products of nuts industry, in general, the oil has not yet obtained popularity, although it has been demonstrated that its consumption has a lot of nutritional benefits. The composition of nuts oils from different geographic origins have been reported extensively. Their major constituents are triglycerides, in which unsaturated fatty acids are present in high amounts. The presence of other bioactive minorcomponents, such as tocopherols and phytosterols, has been also documented. A major goal in nuts oils production is to find an appropriate method to recover oil from the seeds. To get high quality virgin oils, the process includes the selection of the fruits, the conditions of their transport and storage, the choice of the steps of the mechanical processing and finally the control of the storage and packaging conditions of the virgin oils. In recent years, there has been a resurgence of interest in the use of continuous, mechanicals crew-presses to recover oil from oil seeds. Although screw pressing will not extensively replace solvent extraction in commodity oilseeds - because it recovers a lower proportion of oil; in the case of new specialty edible oils, screw pressing provides a simple and reliable method of processing small batches of seed. Moreover, mechanical pressing oil extraction is technically less extensive and less labor-intensive than the extraction solvent method. The safety and simplicity of the whole process is advantageous over the more efficient solvent extraction equipment. Furthermore, materials pressed outgenerally have better preserved native properties, end products are free ofchemicals and it is a safer process.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Oil production  
dc.subject
Walnut  
dc.subject
Almond  
dc.subject
Pistachio  
dc.subject.classification
Ingeniería Química  
dc.subject.classification
Ingeniería Química  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
A perspective on production and qualify of argentinian nut oils  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.type
info:eu-repo/semantics/bookPart  
dc.type
info:ar-repo/semantics/parte de libro  
dc.date.updated
2020-06-02T13:39:36Z  
dc.journal.pagination
387-398  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Boston  
dc.description.fil
Fil: Martinez, Marcela Lilian. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina  
dc.description.fil
Fil: Maestri, Damian. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/book/10.1007%2F978-1-4899-7648-2  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1007/978-1-4899-7648-2  
dc.conicet.paginas
416  
dc.source.titulo
Traditional Foods: General and Consumer Aspects