Show simple item record

dc.contributor.advisorMix, Ken
dc.contributor.authorCasey, Hallie J. ( )
dc.date.accessioned2015-08-12T17:40:08Z
dc.date.available2015-08-12T17:40:08Z
dc.date.issued2015-05
dc.identifier.citationCasey, H. J. (2015). Southwest cooking oil: Acorn oil from native oak species Q. Macrocarpa, Q. Shumardii, and Q. Polymorpha Acorns as a potential high-end cooking oil (Unpublished thesis). Texas State University, San Marcos, Texas.
dc.identifier.urihttps://digital.library.txstate.edu/handle/10877/5604
dc.description.abstractThe oil produced from acorns (Quercus) has been consumed by native peoples for hundreds of years. It is a nutritious cooking oil comparable to olive oil. Acorn oil is not currently produced on a market scale. This project attempted to extract oil from three native Texas species; however, due to flawed methods, no oil was produced. This thesis includes those methods as well as an extensive summary of the market potential for acorn oil.en_US
dc.formatText
dc.format.extent24 pages
dc.format.medium1 file (.pdf)
dc.language.isoen
dc.subjectOaken_US
dc.subjectAcorn oilen_US
dc.subjectQuercusen_US
dc.subjectFagaceaeen_US
dc.subjectCooking oilen_US
dc.titleSouthwest Cooking Oil: Acorn Oil from Native Oak Species Q. Macrocarpa, Q. Shumardii, and Q. Polymorpha Acorns as a Potential High-End Cooking Oilen_US
txstate.documenttypeThesis
thesis.degree.departmentHonors College
thesis.degree.disciplineAgriculture
thesis.degree.grantorTexas State University
txstate.departmentHonors College


Download

Thumbnail

This item appears in the following Collection(s)

Show simple item record