Composition and Physicochemical Characterization of Walnut Flour, a By‑product of Oil Extraction

The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal...

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Guardado en:
Detalles Bibliográficos
Autores principales: Burbano Moreano, Juan José, Correa, María Jimena
Formato: Articulo
Lenguaje:Inglés
Publicado: 2021
Materias:
Química
Juglans regia L.
Unsaturated fatty acids
Antioxidant capacity
Shelf life
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/150706
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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