2021
DOI: 10.3989/gya.1142192
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Effects of different baking techniques on the quality of walnut and its oil

Abstract: The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life… Show more

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“…The research on the roasting pretreatment methods of walnut oil focuses on roasting conditions [ 21 , 22 , 23 ]. In addition, the effects of walnut oil produced by microwaves and soaking on antioxidant and antiproliferative activity have been compared [ 24 ].…”
Section: Introductionmentioning
confidence: 99%
“…The research on the roasting pretreatment methods of walnut oil focuses on roasting conditions [ 21 , 22 , 23 ]. In addition, the effects of walnut oil produced by microwaves and soaking on antioxidant and antiproliferative activity have been compared [ 24 ].…”
Section: Introductionmentioning
confidence: 99%