In this study, the effect of steaming and roasting treatment on the physicochemical and
functional properties of walnut kernel at 95° C for different time (15, 20, and 30 min) was …

In order to develop the application of walnut kernel, the effect of steaming and roasting
treatment on the physicochemical and functional properties of walnut kernel at 95 ºC for …

In this study, we applied various thermal pretreatment methods (eg, hot-air, microwave, and
stir-frying) to process walnut kernels, and conducted comparative analysis of the …

The screw‐pressed walnut oil produced from unroasted kernels and roasted kernels
subjected to roasting at 140, 160, and 180° C for 5, 10, and 15 min is analyzed and …

Introduction The quality of pressed walnut oil can be improved by moderate roasting
treatment. Methods This study compared physicochemical characteristics and antioxidant …

A study was carried out to evaluate oil contents, fatty acid composition and tocopherol
contents of several walnut types in relation to roasting process. The major fatty acid …

In this study, physico-chemical properties, fatty acid composition, and tocopherol contents of
several walnut kernel oils obtained through cold-press and Soxhlet extractions were …

The experimental material was walnut butter obtained from walnut fruits subjected to baking,
roasting, and heating in the microwave field. It was found that heat treatment of walnut fruits …

This study was the first time the effects of pretreatment technology (microwave roasting, MR;
oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; …

The objective of this study was to investigate the impact of high-intensity ultrasound
treatment (sonication) on the molecular, physicochemical, and functional properties of …