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dc.contributor.author
Labuckas, Diana
dc.contributor.author
Lamarque, Alicia
dc.contributor.author
Maestri, Damian
dc.date.available
2017-02-14T21:02:06Z
dc.date.issued
2011-02
dc.identifier.citation
Labuckas, Diana; Lamarque, Alicia; Maestri, Damian; Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage; Wiley; International Journal of Food Science and Technology; 46; 7; 2-2011; 1388-1397
dc.identifier.uri
http://hdl.handle.net/11336/13019
dc.description.abstract
Partially defatted walnut flour (WF) was stored (25 °C, 800 Lux) for an 8-month period and evaluated monthly in some protein properties and oil oxidative parameters. Transparent plastic-laminated (WFPL) and plastic-laminated, aluminium-coated (WFAC) packages were used. During the first 3 months, samples were more susceptible to endogenous hydrolysis; an increase in soluble peptide concentration was determined for both WFAC and WFPL. Minor changes between WFAC and WFPL were observed in protein electrophoretic patterns along storage period, but no differences were determined in total protein solubility. However, a progressive reduction in water-holding capacity (47% from time 0 to month 8) was observed for WFPL. A major effect of packaging material was found on lipid-quality parameters. Packaging materials’ barrier to light effectively protect WF against polyunsaturated FA degradation and oil oxidation. Lipids from WF stored in plastic-laminated packages showed decreasing double-bond index values (from 1.71 at initial time, to 1.45 after 6 months of storage) and increasing oxidation rates along storage test. Aluminium-coated packages can be used to keep quality of WF for 8 months at room temperature.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Oil
dc.subject
Oxidative Stability
dc.subject
Packaging
dc.subject
Walnut Flour
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Otras Ciencias Químicas
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-02-14T14:35:41Z
dc.identifier.eissn
1365-2621
dc.journal.volume
46
dc.journal.number
7
dc.journal.pagination
1388-1397
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Labuckas, Diana. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
dc.description.fil
Fil: Lamarque, Alicia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
dc.description.fil
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
dc.journal.title
International Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02632.x/abstract
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1365-2621.2011.02632.x
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