Results 121 to 130 of about 121,637 (216)
Mineral composition of walnut kernel and walnut oil cake
, 2017 Walnuts are extremely nutritious. Concerning minerals walnuts are a source of calcium, magnesium, and potassium, which are part of their benefits to the cardiovascular system. This study was conducted to evaluate the mineral concentration of Walnut Juglans regia L and walnut oil cake. The walnuts of Călărași variety was used in this study.
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Enzymesrsquo; impact on quality of walnuts Juglans Regia L. and walnut oil
, 2012 Quality and safety of walnuts and walnut oil, during the storage, depend largely on the enzyme content and their activity. Lipoxidases catalyze the oxidation of unsaturated fatty acids such as linoleic, linolenic and arachidonic acids, in this way it form esters and peroxides, this process reduces the productrsquo;s quality.
Sandulachi, E. +3 more
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Advances in Human BiologyIntroduction: Chronic hypertension is a serious physiological condition that develops histopathological abnormalities such as remodelling, hypertrophy in heart muscle and vasoconstriction of blood vessels. The aim of the study was to determine the impact
Jamal Kareem Shakor +4 more
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Effects of different antioxidants and their combinations on the oxidative stability of DHA algae oil and walnut oil. [PDF]
Food Sci Nutr, 2022 Pei XC +7 more
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Zhongguo youzhi旨在为核桃油的低温贮藏提供参考，研究了不同贮藏温度下低温压榨核桃油关键香气成分的差异。将低温压榨核桃油在25、4、-10、-20 ℃下贮藏8周，考察贮藏过程中其酸值和过氧化值的变化，采用电子鼻与固相微萃取-气相色谱-质谱法测定核桃油的风味物质与挥发性成分含量，并采用相对气味活度值确定关键香气成分。结果表明：随着贮藏时间的延长与贮藏温度的升高，低温压榨核桃油的酸值和过氧化值升高，但均未超出国标限量；电子鼻分析表明，低温压榨核桃油主要含有氮氧化物、烃类、萜烯类、硫化物、醇类、醛酮类等物质，-20 ...
张玉壮1，雷舒雯1，刘志晨1，彭春秀2，龚加顺1,3 ZHANG Yuzhuang1, LEI Shuwen1, LIU Zhichen1, PENG Chunxiu2, GONG Jiashun1,3
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BMC Plant BiologyBackground Walnut is an oilseed tree species and an ecologically important woody tree species that is rich in oil and nutrients. In light of differences in the lipid content, fatty acid composition and key genes expression patterns in different walnut ...
Yuanru Hao +4 more
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Structuring functional mayonnaise incorporated with Himalayan walnut oil Pickering emulsions by ultrasound assisted emulsification. [PDF]
Ultrason Sonochem, 2022 Akhtar G, Masoodi FA.
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Journal of Dairy Science: The aim of this work was to determine how the addition of hydrolyzed walnut oil, types of lipases (from Candida rugosa and porcine pancreas), and storage time affect the composition, acidity, microbiota, free fatty acid, and fatty acid content of sour ...
K. Turek, M. Wszołek, J. Domagała
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Marketing the Mediterranean Diet: Some Comments on Issues and Opportunities [PDF]
"The Mediterranean Diet" is a commonly used term in the U.S. denoting healthful eating and a healthy lifestyle. It appears to be inspired by the traditional diets of two Mediterranean countries based on post-World War II studies conducted in Naples ...
Carman, Hoy F.
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Zhongguo youzhi旨在为深纹核桃油风味研究和品质提升提供参考，以云南主栽的漾濞泡核桃为原料，采用两种压榨工艺制备了低温压榨核桃油与热榨核桃油，并比较了两种核桃油的酸值、过氧化值和脂肪酸组成。通过顶空固相微萃取结合气相色谱-质谱联用技术测定了两种核桃油挥发性物质组成及含量，并采用相对气味活度值分析了深纹核桃油中的关键挥发性物质。结果表明：热榨核桃油的酸值和过氧化值均高于低温压榨核桃油，两种核桃油的脂肪酸组成及含量没有显著差异；两种核桃油中共鉴定出54种挥发性物质，主要包括醛类、酸类、酮类、烃类、醇类、酯类和杂环类；己醛、反-
陈鹏1，庄永亮1，耿树香2,3，缪福俊2,3，宁德鲁2,3CHEN Peng1, ZHUANG Yongliang1, GENG Shuxiang2,3, MIAO Fujun2,3, NING Delu2,3
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