Buscar
Mostrando ítems 1-10 de 102
A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils
(Springer, 2005-12)
The relationships between FA and the volatile profiles of olive and walnut oils from Argentina were studied using GC and solid-phase microextraction coupled with GC-MS. The major volatiles were aldehydes and hydrocarbons, ...
Antioxidant activity displayed by phenolic compounds obtained from Walnut Oil Cake used for Walnut Oil Preservation
(Springer, 2018-11)
The objective of this work was to evaluate the performance of various antioxidants (ethyl acetate-soluble polyphenols: PAE; water-soluble polyphenols: PH; and butylated hydroxytoluene [BHT]) on the preservation of walnut ...
Evaluation of hazelnut and walnut oil chemical traits from conventional cultivars and native genetic resources in a non-traditional crop environment from Argentina
(Springer, 2020-02)
The oil content and oil-quality responses of several hazelnut and walnut cultivars were evaluated in a new, non-traditional crop environment in north-western Patagonia. Moreover, two Argentinean landraces were studied for ...
Improving walnuts’ preservation by using walnut phenolic extracts as natural antioxidants through a walnut protein-based edible coating
(Wiley Blackwell Publishing, Inc, 2020-10)
Walnut kernels contain high amounts of polyunsaturated fatty acids that determine a limited shelf life on these nuts. The application of walnut phenolics as antioxidants through a walnut protein-based coating, obtained ...
Evaluation of hazelnut and walnut oil chemical traits from conventional cultivars and native genetic resources in a non-traditional crop environment from Argentina
(Springer, 2020-02)
The oil content and oil-quality responses of several hazelnut and walnut cultivars were evaluated in a new, non-traditional crop environment in north-western Patagonia. Moreover, two Argentinean landraces were studied for ...
Contribution of compositional parameters to the oxidative stability of olive and walnut oil blends
(Springer, 2011-06)
Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement ...
Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
(2011-06)
Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement ...
Quality preservation of walnut kernels using edible coatings
(Instituto de la Grasa, 2018-10)
The objective of this work was to evaluate the performance of various edible coatings for preserving the quality of walnut kernels (W) during storage. Three edible coatings based on carboxymethyl cellulose (CMC), methyl ...
Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour
(Elsevier Science, 2014-06)
The effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour were evaluated. Treatments involving hydraulic press with further solvent extraction ...
Characterization and fatty acids profile of the oils from Amazon nuts and walnuts: Characterization and fatty acids profile of the oilseeds
(2012-07-01)
Purpose: The purpose of this paper is to characterize oils extracted from Bertholletia excelsa, Lecythis pisonis, Dipteryx lacunifera, Carya illinoensis and Juglans regia, regarding their characterization and fatty acid ...