Southwest Cooking Oil: Acorn Oil from Native Oak Species Q. Macrocarpa, Q. Shumardii, and Q. Polymorpha Acorns as a Potential High-End Cooking Oil

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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.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.
dc.description.departmentHonors College
dc.formatText
dc.format.extent24 pages
dc.format.medium1 file (.pdf)
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oil from native oak species Q. Macrocarpa, Q. Shumardii, and Q. Polymorpha Acorns as a potential high-end cooking oil (Unpublished thesis).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://hdl.handle.net/10877/5604
dc.language.isoen
dc.subjectoak
dc.subjectacorn oil
dc.subjectQuercus
dc.subjectFagaceae
dc.subjectcooking oil
dc.subjectHonors College
dc.titleSouthwest Cooking Oil: Acorn Oil from Native Oak Species Q. Macrocarpa, Q. Shumardii, and Q. Polymorpha Acorns as a Potential High-End Cooking Oil
thesis.degree.departmentHonors College
thesis.degree.disciplineAgriculture
thesis.degree.grantorTexas State University
txstate.documenttypeHonors Thesis

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