Characteristics and Antioxidant Activity of Walnut Oil Using Various Pretreatment and Processing Technologies

This study was the first time the effects of pretreatment technology (microwave roasting, MR; oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; aqueous enzymatic extraction, AEE; subcritical butane extraction, SBE) on the quality (physicochemical properties, ph...

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Detalles Bibliográficos
Autores principales: Gao, Pan, Ding, Yunpeng, Chen, Zhe, Zhou, Zhangtao, Zhong, Wu, Hu, Chuanrong, He, Dongping, Wang, Xingguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222277/
https://www.ncbi.nlm.nih.gov/pubmed/35741896
http://dx.doi.org/10.3390/foods11121698

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222277/
https://www.ncbi.nlm.nih.gov/pubmed/35741896
http://dx.doi.org/10.3390/foods11121698

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