Characterization and Techno-Functional Properties of High Protein Walnut Flour from an Oil by-Product
Author:
Funder
Consejo Nacional de Investigaciones Científicas y Técnicas
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11130-024-01219-1.pdf
Reference34 articles.
1. Martínez ML, Labuckas DO, Lamarque AL, Maestri DM (2010) Walnut (Juglans regia L.): genetic resources, chemistry, by-products. J Sci Food Agric n/a-n/a. https://doi.org/10.1002/jsfa.4059
2. Sze-Tao KWC, Sathe SK (2000) Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and proteinin vitro digestibility. J Sci Food Agric 80:1393–1401. https://doi.org/10.1002/1097-0010(200007)80:9%3C1393::AID-JSFA653%3E3.0.CO;2-F
3. Venkatachalam M, Sathe SK (2006) Chemical composition of selected edible nut seeds. J Agric Food Chem 54:4705–4714. https://doi.org/10.1021/jf0606959
4. Burbano JJ, Correa MJ (2021) Composition and physicochemical characterization of Walnut Flour, a by-product of oil extraction. Plant Foods Hum Nutr 76:233–239. https://doi.org/10.1007/s11130-021-00898-4
5. Labuckas MD, Lamarque A (2014) Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour. LWT - Food Sci Technol 59:794–799. https://doi.org/10.1016/j.lwt.2014.06.038
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