Oxidative stability and rheological properties of nanoemulsions with ultrasonic extracted green tea infusion

Food Research International

Volumn 54, Issue 1, 2013, Pages 269-276

  Lante, Anna ^a   Friso, Dario ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Green tea; Oxidative stability; Rheological properties; Sonication; Water in oil emulsion

Indexed keywords

EPIGALLOCATECHIN-3-GALLATE; FREE RADICAL SCAVENGING ACTIVITY; GREEN TEA; OXIDATIVE STABILITY; RHEOLOGICAL PROPERTY; SEMIEMPIRICAL EQUATION; SHEAR-THINNING BEHAVIOR; WATER IN OIL EMULSIONS;

BIOCHEMISTRY; EMULSIONS; FLAVONOIDS; FOOD PRODUCTS; HYDROGEN BONDS; OXIDATION RESISTANCE; PHENOLS; RHEOLOGY; SONICATION; SUNFLOWER OIL; VITAMINS; VOLUME FRACTION;

OILS AND FATS;

EID: 84881095087     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.009     Document Type: Article

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