Walnut is a crop of a high economic interest for the food industry. A major goal in walnut production is to find an appropriate method to stabilize lipids from walnut kernels. The aim of the work was to evaluate the influence ...

Oxidative stability is an important parameter in the characterization of fats and oils. This paper presents a comparative study of walnut oil stability at different temperatures, processing and storage assessed by the ...

In this article are presented the results of scientific research on the CO2–extraction of oil from walnut crumbs. The walnut oil was extracted at different parameters of temperature (35–55°C), pressure (10–40MPa) and time ...

During storage, walnut oil is extremely unstable. It is subject to physical and chemical changes with the accumulation on primary and secondary oxidation compounds. The present paper describes the fatty–acid composition ...

Walnut oil (Juglans regia L.) is a local lipid product rich in ω3 and ω6 polyunsaturated fatty acids, which are extremely subjected to oxidation. The mix of walnut oil with solid vegetable fats can stabilize the system. ...