Edible coatings and lipid oxidation data in walnuts.
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ABSTRACT:
SUBMITTER: Caballero E
PROVIDER: S-EPMC8397896 | biostudies-literature | 2021 Oct
REPOSITORIES: biostudies-literature
Publications
Edible coatings and lipid oxidation data in walnuts.
Caballero Eduardo E Bernal Daniela D Wilckens Jeniffer J
Data in brief 20210818
The information presented is part of an investigation that seeks a better understanding of lipid oxidation in walnuts. The data shown regarding edible coating, are one of the strategies used to investigate the effect over oxidation stability. For the present experiments, unshelled walnuts were coated with different formulations, and then stored at 37 °C, 20% RH for 6 weeks. After that time, coated nuts were taken out, cold pressed to extract the oil and analysed. The main data obtained from the ...[more]
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