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

Doctoral thesis English OPEN
Caporaso, Nicola;
(2016)
  • Subject:
    mesheuropmc: food and beverages

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 ... View more
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