{"id":{"repo_id":"texas-state","oai_identifier":"oai:digital.library.txst.edu:10877/5604"},"canonical_url":"https://search.dev.ndltd.org/etd/texas-state/oai:digital.library.txst.edu:10877/5604","repository":{"repo_id":"texas-state","name":"Texas State University","base_url":"https://digital.library.txst.edu/server/oai/request"},"display":{"title":"Southwest Cooking Oil: Acorn Oil from Native Oak Species Q. Macrocarpa, Q. Shumardii, and Q. Polymorpha Acorns as a Potential High-End Cooking Oil","abstract":"The 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.","abstract_html":"The 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.","abstract_has_math":false,"creators":["Casey, Hallie J."],"institution":"Texas State University","degree_name":null,"degree_level":null,"degree_discipline":"Agriculture","degree_department":null,"school":null,"contributors":[],"advisors":["Mix, Kenneth D."],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-05","date_published":"2015-05","updated_at":"2026-07-27T21:22:35Z","subjects":["oak","acorn oil","Quercus","Fagaceae","cooking oil"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/10877/5604","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Mix, Kenneth D."]},{"key":"dc:creator","label":"Author","values":["Casey, Hallie J."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2015-08-12T17:40:08Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2015-08-12T17:40:08Z"]},{"key":"dc:date.issued","label":"Date","values":["2015-05"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Agriculture"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Texas State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["oak","acorn oil","Quercus","Fagaceae","cooking oil"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10877/5604"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The 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."]},{"key":"dc:format","label":"Dc Format","values":["Text"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["1 file (.pdf)"]},{"key":"dc:title","label":"Title","values":["Southwest Cooking Oil: Acorn Oil from Native Oak Species Q. Macrocarpa, Q. Shumardii, and Q. Polymorpha Acorns as a Potential High-End Cooking Oil"]}]}],"canonical_facts":{"dc:contributor.advisor":["Mix, Kenneth D."],"dc:creator":["Casey, Hallie J."],"dc:date.accessioned":["2015-08-12T17:40:08Z"],"dc:date.available":["2015-08-12T17:40:08Z"],"dc:date.issued":["2015-05"],"dc:description.abstract":["The 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. 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