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- Gao, Pan; Cao, Yi; Liu, Ruijie; Jin, Qingzhe; Wang, Xingguo
- European journal of lipid science and technology 2019 v.121 no.1 pp. e1800292
- walnut oil, etc ; 2,2-diphenyl-1-picrylhydrazyl; Maillard reaction products; acid value; antioxidant activity; bioactive compounds; fatty acid composition; free radical scavengers; health promotion; health services; oxidative stability; peroxide value; phytosterols; polyphenols; roasting; seeds; squalene; temperature; tocopherols; walnuts; Show all 20 Subjects
- ... The screw‐pressed walnut oil produced from unroasted kernels and roasted kernels subjected to roasting at 140, 160, and 180 °C for 5, 10, and 15 min is analyzed and compared. The effects of roasting on the chemical compositions (acid value, peroxide value, fatty acid composition, tocopherols, phytosterols, squalene, and polyphenols), oxidative stability index (OSI), and free radical scavenging cap ...