Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil
Huankang Li, Jiajia Han, Zhongkai Zhao, Jinhu Tian, Xizhe Fu, Yue Zhao +2 more
Frontiers in Nutrition
Abstract
The properties of walnut oil based on varying roasting pretreatment of walnut kernels were significantly differentiated. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
technique_parameter100% confidence
roasting affects oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil
“Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil”
Concepts
RoastingChemistryFood scienceFlavorAntioxidant