Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies.
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DOI: 10.1016/j.foodchem.2021.129880
Abstract: Oil bodies (OB), the form of triacylglycerol storage in seeds, are interesting natural assemblies for nutritional applications. In walnuts, OB contain an important amount of polyunsaturated fatty acids that could be interesting food ingredients but… read more here.
Keywords: minimally processed; oil bodies; oxidation interfacial; processed walnut ... See more keywords