Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions-Reference-Cited by-同舟云学术

Bioaccessibility of hydroxytyrosol and n-3 fatty acids as affected by the delivery system: simple, double and gelled double emulsions

Published:2017-05-06 Issue:7 Volume:54 Page:1785-1793
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Cofrades Susana,Bou Ricard^ORCID,Flaiz Linda,Garcimartín Alba,Benedí Juana,Mateos Raquel,Sánchez-Muniz Francisco J.,Olivero-David Raúl,Jiménez-Colmenero Francisco

Funder

Secretaría de Estado de Investigacion, Desarrollo e Innovacion (ES)

Secretaría de Estado de Investigación, Desarrollo e Innovación

Ministerio de Economía y Competitividad

Consejo Superior de Investigaciones Científicas

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2604-x/fulltext.html

Reference36 articles.

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3. Cofrades S, Antoniou I, Solas MT, Herrero AM, Jiménez-Colmenero F (2013) Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems. Food Chem 141:338–346. doi: 10.1016/j.foodchem.2013.02.097

4. De Leonardis A, Aretini A, Alfano G, Macciola V, Ranalli G (2008) Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity. Eur Food Res Technol 226:653–659. doi: 10.1007/s00217-007-0574-3

5. DeJong S, Lanari MC (2009) Extracts of olive polyphenols improve lipid stability in cooked beef and pork: contribution of individual phenolics to the antioxidant activity of the extract. Food Chem 116:892–897. doi: 10.1016/j.foodchem.2009.03.053

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