Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4565460 | LWT - Food Science and Technology | 2007 | 7 Pages |
The objective of this experiment was to investigate lipoxygenase (LOX) activity in walnut or almond homogenates. Walnut or almond kernels were heated with hot air at 55 °C for 2 or 10 min, or 60 °C for 2 or 10 min. The homogenates of untreated or heat treated walnut kernels exhibited greater LOX activity than the homogenates of untreated or heat treated almond kernels. Short-time heat treatments of 55 °C for 2 min or greater reduce LOX activity, retard the development of oxidative rancidity, and extend the shelf-life of walnuts and almonds during distribution and storage. Short-time heat treatments of walnut or almond kernels designed to control insect pests for international trade did not promote rancidity when compared to untreated walnuts or almonds.