Differences in Oils from Nuts Extracted by Means of Two Pressure Systems

International Journal of Food Properties

Volumn 19, Issue 12, 2016, Pages 2750-2760

  Sena Moreno, Estela ^a   Pardo, José E ^a   Pardo Giménez, Arturo ^b   Gómez, Ricardo ^a   Alvarez Ortí, Manuel ^a  

^a Campus Universitario   (Spain)

^b Centro de Investigacion   (Spain)

Author keywords

Fatty acids, Polyphenols; Nut oil; Pressure extraction; Quality

Indexed keywords

ALCOHOLS; HYDRAULIC MACHINERY; IMAGE QUALITY; LIPIDS; MONOUNSATURATED FATTY ACIDS; OILS AND FATS; POLYUNSATURATED FATTY ACIDS; PRESSES (MACHINE TOOLS); SCREWS;

BIOACTIVE COMPOUNDS; FATTY ACID PROFILES; NUT OIL; NUTRIENT-DENSE FOODS; OXIDATIVE STABILITY; POLYPHENOLS; PRESSURE SYSTEM; QUALITY PARAMETERS;

FATTY ACIDS;

EID: 84983504657     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2016.1144068     Document Type: Article

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