Results 71 to 80 of about 10,282 (197)

Study of the Light Influence on the Walnuts Oil Quality

Asian Food Science Journal, 2019
This paper represents a statistical processing of experimental studies on the influence of light on the quality of nut oil (Juglans regia L). The conformity of nut oil Calaras and Kogalniceanu, harvested in 2013 and 2015, was analyzed in the Republic of Moldova.
Pavel Tatarov, Viorica Bulgaru, Elisavetra Sandulachi   +2 more
openaire   +2 more sources

Primary oxidation products accumulation in walnut oil during heat treatment [PDF]

, 2012
Access full text - http://rosita.ro/jeat/archive/2_2012.pdfDuring this study walnut oil was heated at different technological conditions - 120°C, 160°C and 180°C.
DESEATNICOVA, O., POPOVICI, C., ALEXE, P.   +2 more
core  

Longitudinal Dietary Intake of Young People With a First Episode of Psychosis From the Time of Presentation to Six Months Follow‐Up

Early Intervention in Psychiatry, Volume 20, Issue 8, August 2026.
ABSTRACT Background Antipsychotic medications stimulate appetite and weight gain, contributing to high obesity rates in people with psychotic disorders. It is unknown if these dietary effects habituate over time. This study aimed to determine the dietary intake of young people with a first‐episode psychosis at the time of presentation and at three‐ and
Brian O'Mahony, Andrew Thompson, Adele Morrin, Brian O'Donoghue   +3 more
wiley   +1 more source

S S S Study Of Shelf Life And Quality tudy Of Shelf Life And Quality tudy Of Shelf Life And Quality tudy Of Shelf Life And Quality Of Wild Walnut Of Wild Walnut Of Wild Walnut Of Wild Walnut Oil Oil Oil Oil [PDF]

, 2020
The objectives of this project to investigated the oxidation degree by effect on peroxide value and effect on rancidity by organoleptic evaluation. The quality of wild walnut oil was evaluated by measuring the peroxide value over a 90 days storage period.

core  

Structure, Nutritional Value, Extraction, Functional Properties of Walnut Proteins and Their Application in Foods: A Review [PDF]

Shipin Kexue
China is the world’s largest walnut producer, with an annual output of 4.795 9 million tons. Walnut kernels have high nutritional value, containing 65%−69% of oil and 15%−20% of protein.
WU Ping, ZHOU Jisong, DENG Qianchun, DONG Juan, JIN Weiping, SHANG Wei, LIU Changsheng, PENG Dengfeng
doaj   +1 more source

Chlorella vulgaris biorefineries: sustainable biofuels and high‐value carbon capture

Biofuels, Bioproducts and Biorefining, Volume 20, Issue 4, Page 1683-1707, July/August 2026.
Abstract Global reliance on fossil fuels has created urgent economic and environmental challenges, yet large‐scale use of algal biomass remains limited by production costs. Industrial scaling is constrained by inefficient harvesting and the technical challenges of processing recalcitrant cell walls.
Sandyelle Ferreira Alcântara Araújo, Antonio Átila Menezes Ferreira, Lucia Andrea Sindeaux de Oliveira, Dayana Nascimento Dari, Devany Quintela Soares, Eliana Elisa Francelino Mavie, Francisco Leonardo Alves de Moraes Sousa, Jessica Lopes da Silva, João Vitor Gomes de Araújo Silva, Thiago Queiroz da Silva, Ana Karine Portela Vasconcelos, Kelma Maria dos Santos Pires Cavalcante, John Hebert da Silva Felix, José Cleiton Sousa dos Santos   +13 more
wiley   +1 more source

Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment [PDF]

, 2019
In this study, the effect of phenolic extract obtained from walnut press-cake on oxidative stability of walnut oil was evaluated. Besides this, the oxidative stability of ultrasound applied walnut oil with added press-cake, as a valuable source of ...
Emre Bakkalbaşı, Bakkalbaşı, Emre
core   +1 more source

Nanoparticle‐Assisted Polymer Flooding for Enhanced Oil Recovery: Condition‐Specific Mechanisms, Modeling Reliability, and Field‐Scale Translation

Engineering Reports, Volume 8, Issue 7, July 2026.
Nanoparticle‐assisted polymer flooding (NAPPF) strengthens polymer EOR by improving rheological stability, reducing interfacial tension, altering wettability, and lowering polymer adsorption/retention, delivering 15%–30% incremental recovery in lab studies and up to ˜22% in pilots.
R. Venkatesh, Kuwar Mausam, M. Brahmaraju, Komal Parashar, Subrahmanya Ranjit Pasupuleti, Madhur Grover, Sagayaraj Pappu, Ramya Maranan, Madaminov Sanjarbek Maxmudjon Ugli, Rajkumar Sivanraju   +9 more
wiley   +1 more source

Correlation Analysis Between Flavor Substances and Biological Activity of Walnut Oil(核桃油风味物质与生物活性关联分析) [PDF]

Shipin kexue jishu xuebao
Walnut oil is a good highly processed product of walnut resources in China. As is well known, both the volatile flavor and the biological activity presentation of walnut oil are influenced by its raw material properties, processing methods, and storage ...
LI Shugang(李述刚), HUO Jiaying(霍嘉颖), ZHOU Qi(周琦), WANG Ping(王萍), LU Chaoqun(陆超群), YU Xiongwei(余雄伟)   +5 more
doaj   +1 more source

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, Volume 4, Issue 3, Page 653-672, July 2026.
Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source