Impact of edible surfactants on the oxidation of olive oil in water-in-oil emulsions

Food Hydrocolloids

Volumn 21, Issue 7, 2007, Pages 1163-1171

  Ambrosone, L ^a   Mosca, M ^a   Ceglie, A ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Droplet size distribution; Hydroperoxides; Interfacial area; Lipid oxidation; Spans; Water in oil emulsion

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FATTY ACIDS; OXIDATION; SIZE DISTRIBUTION; SURFACE ACTIVE AGENTS;

DROPLET SIZE DISTRIBUTIONS; FATTY ACID ESTERS; HYDROPEROXIDES; INTERFACIAL AREAS; LIPID OXIDATION; MONOLAURATE; OIL-IN-WATER; SPAN; SPAN-80; WATER-IN-OIL EMULSIONS;

OLIVE OIL;

EID: 34047139531     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.09.003     Document Type: Article

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