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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/restrictedAccess
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
dc.subject.classification Otras Ciencias Químicas
dc.subject.classification Ciencias Químicas
dc.subject.classification 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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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)