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dc.contributor.authorSheen, Kerryn
dc.date.accessioned2019-11-11T22:35:22Z
dc.date.available2019-11-11T22:35:22Z
dc.date.issued1999
dc.identifier.urihttps://hdl.handle.net/10182/11045
dc.description.abstractThe main aim of this study was to determine the effects of storage on the long-term stability of walnut oil. In order to achieve this, four main objectives were considered. These were as follows: 1. To determine the influence of cultivar variety on the stability of walnut oil. 2. To determine the influence of light on the stability of walnut oil by storing oils in the dark/light and utilising different bottle colours. 3. To ascertain the effect of heat on the stability of walnut oil by storing oils both at room temperature (24°C) and under accelerated high temperature conditions (60°C). 4. To determine the influence of time on the stability of walnut oil by storing the oil for four months under these various conditions and interaction.en
dc.format.extentvi, 49 pagesen
dc.language.isoenen
dc.publisherLincoln Universityen
dc.rights.urihttps://researcharchive.lincoln.ac.nz/page/rights
dc.subjectwalnut oilen
dc.subjectoxidationen
dc.subjectvegetable oil storageen
dc.subjectnut storageen
dc.titleThe oxidative stability of walnut oils to storage: observation of the influence of cultivar, heat and light : a dissertation submitted in partial fulfilment of the requirement for the degree of Bachelor of Science with Honours at Lincoln Universityen
dc.typeDissertationen
thesis.degree.grantorLincoln Universityen
thesis.degree.levelOtheren
thesis.degree.nameBachelor of Science (Honours)en
lu.thesis.supervisorSavage, G
lu.thesis.supervisorMcNeil, D
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.rights.accessRightsDigital thesis can be viewed by current staff and students of Lincoln University only.en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090804 Food Packaging, Preservation and Safetyen


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