Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
Research progress in the evaluation method and quality of walnut oil[J]. Science and Technology of Food Industry, 2013, (08): 395-399. DOI: 10.13386/j.issn1002-0306.2013.08.040
Citation: Research progress in the evaluation method and quality of walnut oil[J]. Science and Technology of Food Industry, 2013, (08): 395-399. DOI: 10.13386/j.issn1002-0306.2013.08.040
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Research progress in the evaluation method and quality of walnut oil

    Abstract
  • Walnut is one of the four most important nuts in China, it is very popular for both edible and medical benefits. The main processing methods of walnut oil are pressing, organic solvent extraction, supercritical carbon dioxide extraction and aqueous extraction. They each have advantages and disadvantages, and the oil quality varied from each other. In this paper, the research progress in the processing technology of walnut oil and their influence on oil quality, the quality evaluation of walnut oil, and the prospect of deep processing for walnut products were summarized.
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