Exploring the oxidative rancidity mechanism of walnut oil during storage based on lipidomics DOI Creative Commons
Cong Lu, Delu Ning,

Yu Yi-Xiang

и другие.

LWT, Год журнала: 2024, Номер unknown, С. 117217 - 117217

Опубликована: Дек. 1, 2024

Язык: Английский

CLOVE ESSENTIAL OIL AND EUGENOL: A REVIEW OF THEIR SIGNIFICANCE AND USES DOI

Marina Vinhas Silva,

Alice da Conceição Alves de Lima,

Marina Gomes Silva

и другие.

Food Bioscience, Год журнала: 2024, Номер unknown, С. 105112 - 105112

Опубликована: Сен. 1, 2024

Язык: Английский

Процитировано

12
Research on Walnut (Juglans regia L.) Yield Prediction Based on a Walnut Orchard Point Cloud Model DOI Creative Commons
Hanting Chen, Jiale Cao,

Jianshuo An

и другие.

Agriculture, Год журнала: 2025, Номер 15(7), С. 775 - 775

Опубликована: Апрель 3, 2025

This study aims to develop a method for predicting walnut (Juglans regia L.) yield based on the orchard point cloud model, addressing issues such as low efficiency, insufficient accuracy, and high costs in traditional methods. The is reconstructed using unmanned aerial vehicle (UAV) images, semantic segmentation technique applied extract individual tree model. Furthermore, height, canopy projection area, volume of each are calculated. By combining these morphological features with statistical models machine learning methods, prediction model between morphology established, achieving accuracy mean absolute error (MAE) 2.04 kg, percentage (MAPE) 17.24%, root square (RMSE) 2.81 coefficient determination (R2) 0.83. provides an efficient, accurate, economically feasible solution prediction, overcoming limitations existing technologies.

Язык: Английский

Процитировано

0
Inhibited the walnut oil oxidation through the microcapsules that consisted of (−)-Epigallocatechin gallate and sodium caseinate DOI

Qingqing Sun,

Wen Tan,

Wenyu Liu

и другие.

Food Bioscience, Год журнала: 2024, Номер 61, С. 104601 - 104601

Опубликована: Июнь 18, 2024

Язык: Английский

Процитировано

3
Chemical compositions and oxidative stabilities of cold‐pressed walnut oils (Juglans regia L.): Effects of chemical refining, water degumming, and molecular distillation DOI Creative Commons
Longfei Liu, Hongling Cai, Youfeng Zhang

и другие.

Journal of Food Science, Год журнала: 2024, Номер 89(11), С. 7589 - 7598

Опубликована: Окт. 11, 2024

Abstract Walnut oils are of important academic and economic value, becoming one the most woody oils. Accurate moderate refining techniques required to produce high‐quality walnut In this work, obtained from cold processing were refined in three typical techniques, mainly chemical refining, water degumming, molecular distillation. Physicochemical properties (acid value peroxide [POV]), minor components (tocopherol, polyphenols, phytosterol), oxidative stability indices, volatile compounds analyzed find out appropriate method for cold‐pressed Quality indices all different methods met requirements national standard, which POV chemically oil (0.241 g/100 g) was higher than crude (0.058 g). Water degumming suitable retaining bioactive compounds, example, tocopherol 259.40 mg/kg, polyphenols 44.54 mg GAE/kg, phytosterol 987.32 but oxidation (3.09 h) lower that distilled (4.18 h). Initial physicochemical especially had a significant impact on stability. There is trade‐off between retention nutrients extending shelf life, indicating should be developed; is, suggested involved producing

Язык: Английский

Процитировано

2
Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS DOI Creative Commons
Lina Sun,

Guowang Wang,

Lijian Xiong

и другие.

Current Research in Food Science, Год журнала: 2024, Номер 9, С. 100848 - 100848

Опубликована: Янв. 1, 2024

Walnut oil oxidizes and becomes rancid during storage, that could be significantly affecting flavor quality. This study aimed to monitor the volatile compounds present in walnut identify characteristic markers of at different oxidation levels, establish a correlation network analysis based on relationship between olfactory analyzer understand their correlation. The results indicated level had positive with response analyzer. 219 were identified oil, 89 as key (VIP >1). Among these, such (E, E)-2,4-decadienal (6.10%-23.04%)，(E, E)-2,4-heptadienal (2.23%-13.61%)，(E)-2-octenal (0.95%-11.71%)， hexanoic acid (1.63%-4.30%)，1-octen-3-ol (2.53%-19.01%)，(Z)-2-heptenal (5.95%-25.01%)，2,3-dihydro-furan (1.08%-3.20%)，2-pentyl-furan (0.13%-0.54%), pyrazine (0.33%-1.32%), hexanal (24.52%-1.33%)，3-hethylbutylacetate (12.44%-1.29%)， 2-methyl butyl acetate (7.74%-1.56%) ethenyl hexanoate (4.39%-0.41%) found process oil. Furthermore, revealed strong sensors compounds. findings this can provide valuable data for development rapid determination

Язык: Английский

Процитировано

1
Comparative analysis of twin-screw pressing and blending methods for walnut oleosome extraction: Yield, physical stability, and functionalities DOI
Peng Yu,

Ziming Shan,

Wanqing Jia

и другие.

Journal of Food Engineering, Год журнала: 2024, Номер 386, С. 112292 - 112292

Опубликована: Авг. 25, 2024

Язык: Английский

Процитировано

0
Volatile, glycerides, tocopherol, phytosterols, and triterpene alcohol in 31 commercial walnut oils from three countries DOI
Yuan Gao, Na Zhang,

Xingyue Li

и другие.

Journal of Food Composition and Analysis, Год журнала: 2024, Номер 136, С. 106831 - 106831

Опубликована: Окт. 9, 2024

Язык: Английский

Процитировано

0
Exploring the oxidative rancidity mechanism of walnut oil during storage based on lipidomics DOI Creative Commons
Cong Lu, Delu Ning,

Yu Yi-Xiang

и другие.

LWT, Год журнала: 2024, Номер unknown, С. 117217 - 117217

Опубликована: Дек. 1, 2024

Язык: Английский

Процитировано

0