Research progress on extraction, compound of walnut oil and its function

Authors

DENG Xin-yu, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
HUANG Min-ru, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
HUANG Da-rong, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
DU Bing, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China
LI Pan, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642 , China

Abstract

In this paper, walnut oil was reviewed from four aspects: nutritional components, extraction technology, efficacy and compounding. The changes of nutritional components of walnut oil with different extraction technology and compounding methods were discussed. The future research direction was prospected. The constraints of emerging technology and the new compounding method of walnut oil were the focus of walnut oil research in the future.

Publication Date

7-4-2022

First Page

230

Last Page

238

DOI

10.13652/j.issn.1003-5788.2022.01.038

Recommended Citation

Xin-yu, DENG; Min-ru, HUANG; Da-rong, HUANG; Bing, DU; and Pan, LI (2022) "Research progress on extraction, compound of walnut oil and its function," Food and Machinery: Vol. 38: Iss. 1, Article 38.
DOI: 10.13652/j.issn.1003-5788.2022.01.038
Available at: https://www.ifoodmm.cn/journal/vol38/iss1/38

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