Aspects of walnut oil (Juglans Regia L.) Application for new functional products obtaining

Abstract

The replacing of traditional lipids with walnut oil (Juglans regia L.) containing up to 83% polyunsaturated fatty acids could become a new trend in the food industry. On the other hand, the use of lipids in the form of walnut oil is a complex technological problem due to its irreversible rapid oxidative changes.