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Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions

Authors :
Constantina Tzia
Vasiliki Polychniatou
Source :
Food Chemistry. 240:1146-1153
Publication Year :
2018
Publisher :
Elsevier BV, 2018.

Subjects

Subjects :
Antioxidant
Chromatography
medicine.medical_treatment
Endogeny
04 agricultural and veterinary sciences
General Medicine
Syringic acid
040401 food science
Analytical Chemistry
chemistry.chemical_compound
0404 agricultural biotechnology
chemistry
medicine
Vanillic acid
Gallic acid
Food Science
Olive oil

Details

ISSN :
03088146
Volume :
240
Database :
OpenAIRE
Journal :
Food Chemistry
Accession number :
edsair.doi.dedup.....2438746a92cf5b2ff0d5b1d5dd671c94
Full Text :
https://doi.org/10.1016/j.foodchem.2017.08.044
Full Text Access
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