Phytochemical Content, Minor‐Constituent Compositions, and Antioxidant Capacity of Screw‐Pressed Walnut Oil Obtained from Roasted Kernels-Reference-Cited by-同舟云学术

Phytochemical Content, Minor‐Constituent Compositions, and Antioxidant Capacity of Screw‐Pressed Walnut Oil Obtained from Roasted Kernels

Published:2018-11-20 Issue:1 Volume:121 Page:1800292
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Gao Pan¹,Cao Yi¹,Liu Ruijie¹,Jin Qingzhe¹,Wang Xingguo¹

Affiliation:

1. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University1800 Lihu RoadWuxi 214122P. R. China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800292

Reference43 articles.

1. Genetic variation in walnuts (Juglans regiaandJ. sigillata; Juglandaceae): Species distinctions, human impacts, and the conservation of agrobiodiversity in Yunnan, China

2. Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils

3. Shelf Life of Cold-Pressed Pumpkin (Cucurbita pepo L.) Seed Oil Obtained with a Screw Press

4. The long‐term storage of cold‐pressed oil from roasted rapeseed: Effects on antioxidant activity and levels of canolol and tocopherols

5. Influence of roasting pretreatment on high-oleic rapeseed oil quality evaluated by analytical and sensory approaches

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