This study addresses the composition and properties of different walnut varieties (Chandler,
Hartley and Lara), in particular their virgin oils and residual cakes obtained by screw …

BACKGROUND Walnut oil extraction by pressure systems produces a press cake as a by‐
product, with many of the beneficial walnut properties. The objective of this work was to …

This review presents a comprehensive synthesis of walnut oil chemical composition data
(major and minor compounds) collected from the literature according to the varieties and the …

The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in
polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is …

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 …

The present study investigated and compared the quality and chemical composition of
Moroccan walnut (Juglans regia L.) oil. This study used three extraction techniques: cold …

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

Kernel chemical composition and fatty acids profile of three walnut cultivars (Toyserkan,
Chaboksar and Karaj) was analyzed. Some physicochemical properties, total phenolics …

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 …

The chemical composition (total oil content, fatty acids, triacylglycerols (TAGs) and polar
compounds) of six walnuts (Juglans regia L.) cultivars (Lauzeronne, Franquette, Hartley …