publication . Doctoral thesis . 2016

Virgin olive oil and biophenols in oil-in-water food emulsions: stability and interactions in relation to the release of aroma compounds

Caporaso, Nicola;
Open Access English
  • Published: 31 Mar 2016
  • Country: Italy
The use of olive oil in several food products as been increasing in the past few years due to its healthy fatty acid composition, content of phenolic compounds and appreciated flavour. The addition of natural phenolic compounds in foods is also an interesting issue for researchers and food industry, as several challenges have to be addressed, such as lipid oxidation and the effects on the physical stability over storage. Usually, emulsions used as sauce or dressing creams are not formulated with olive oil, mainly due to its price, but its use is interesting for some niche markets. With specific regard to olive oil, there is usually the aim is to preserve its cha...
Medical Subject Headings: food and beverages
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