Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions

Food Biophysics

Volumn 9, Issue 4, 2014, Pages 396-405

  Di Mattia, Carla ^a   Paradiso, Vito Michele ^b   Andrich, Lucia ^a   Giarnetti, Mariagrazia ^b   Caponio, Francesco ^b   Pittia, Paola ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Hydroxytyrosol; Maltodextrin; Oleuropein; Olive oil o w emulsions; Oxidative stability; Tyrosol

Indexed keywords

DROPS; OSTWALD RIPENING; PHENOLS; STABILITY; VISCOSITY;

HYDROXYTYROSOL; MALTODEXTRINS; O/W EMULSIONS; OLEUROPEIN; OXIDATIVE STABILITY; TYROSOL;

OLIVE OIL;

EID: 84912526130     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9373-0     Document Type: Article

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