Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel-Reference-Cited by-同舟云学术

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Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel

Published:2020 Issue:5 Volume:69 Page:423-428
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Ghafoor Kashif¹,Juhaimi Fahad Al¹,Geçgel Ümit²,Babiker Elfadıl E¹,Özcan Mehmet Musa³

Affiliation:

1. Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University

2. Department of Food Engineering, Faculty of Agriculture, Namık Kemal University

3. Department of Food Engineering, Faculty of Agriculture, Selcuk University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/69/5/69_ess19205/_pdf

Reference18 articles.

1. 6) Welna, M.; Klimpel, M.; Zyrnicki, W. Investigation of major and trace elements and their distributions between lipid and non-lipid fractions in Brazil nuts by inductively coupled plasma atomic optical spectrometry. Food Chem. 111, 1012-1015 (2008).

2. 7) Özkan, G.; Koyuncu, M.A. Physical and chemical comparision of some walnut (Juglans regia L.) genotypes grown in Turkey. Grasas y Aceites 56, 142-147 (2005).

3. 8) Savage, G.P. Chemical composition of walnuts (Juglans regia L.) grown in New Zealand. Plant Foods Hum. Nutr. 56 (1), 75-82 (2001).

4. 9) Zwarts, L.; Savage, G.P.; McNeil, D.L. Fatty acid content of New Zealand-grown walnuts (Juglans regia L.). Int. J. Food Sci. Nutr. 50 (3),189-194 (1999).

5. 11) Rosenberg, U.; Bogl, W. Microwave thawing, drying and baking in the food industry. Food Technol. 41, 85-91 (1987).

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