Storage characteristics of microencapsulated extra virgin olive oil powder: physical and chemical properties

Journal of Food Measurement and Characterization

Volumn 11, Issue 3, 2017, Pages 1210-1226

  Zungur Bastıoğlu, Aslı ^a,b   Koç, Mehmet ^b   Yalçın, Buket ^a   Kaymak Ertekin, Figen ^a   Ötleş, Semih ^a  

^a EGE UNIVERSITY   (Turkey)

^b ADNAN MENDERES UNIVERSITY   (Turkey)

Author keywords

Extra virgin olive oil; Microencapsulation; Microencapsulation efficiency; Oxidation; Storage

Indexed keywords

ANTIOXIDANTS; CHEMICAL PROPERTIES; EFFICIENCY; ENERGY STORAGE; FATTY ACIDS; HOMOGENIZATION METHOD; MICROENCAPSULATION; OLIVE OIL; OXIDATION; PARTICLE SIZE;

ANTIOXIDANT CAPACITY; EXTRA VIRGIN OLIVE OIL; OXIDATIVE STABILITY; PHYSICAL AND CHEMICAL PROPERTIES; QUALITY CHARACTERISTIC; STORAGE CHARACTERISTIC; STORAGE TEMPERATURES; TOTAL PHENOLIC CONTENT;

FOOD STORAGE;

EID: 85015671283     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-017-9498-1     Document Type: Article

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