Optimization of enzyme‐assisted aqueous method for the extraction of oil from walnuts using response surface methodology-Reference-Cited by-同舟云学术

Optimization of enzyme‐assisted aqueous method for the extraction of oil from walnuts using response surface methodology

Published:2019-10 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

González‐Gómez David¹,Ayuso‐Yuste María Concepción²³^ORCID,Blanco‐Roque Carmen²⁴,Bernalte‐García María Josefa²³

Affiliation:

1. Departamento de Didáctica de las Ciencias Experimentales y las Matemáticas Universidad de Extremadura Badajoz Spain

2. Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain

3. Instituto Universitario de Investigación de Recursos Agrarios (INURA) Badajoz Spain

4. Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX‐INTAEX) Badajoz Spain

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14218

Reference31 articles.

1. Vitamin E Composition of Walnuts (Juglans regia L.): A 3-Year Comparative Study of Different Cultivars

2. Effects of microcapsule constitution on the quality of microencapsulated walnut oil

3. In-vitro evaluation of the availability of ϖ-3 and ϖ-6 fatty acids and tocopherols from microencapsulated walnut oil

4. Commission Regulation (EEC). (1991).Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive‐residue oil and on the relevant methods of analysis. Retrieved fromhttps://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A01991R2568-20151016

5. Study of the Main Constituents of Some Authentic Walnut Oils

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