Olive Oil Phenolic Compounds as Antioxidants in Functional Foods: Description, Sources and Stability-Reference-Cited by-同舟云学术

Olive Oil Phenolic Compounds as Antioxidants in Functional Foods: Description, Sources and Stability

Published:2022 Issue: Volume: Page:427-453
ISSN:
Container-title:Lipid Oxidation in Food and Biological Systems
language:
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Author:

Costa Marlene,Paiva-Martins Fátima

Funder

Universidade de Vigo

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-030-87222-9_19

Reference124 articles.

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4. Almeida J, Losada-Barreiro S, Costa M, Paiva-Martins F, Bravo-Díaz C, Romsted LS (2016) Interfacial concentrations of hydroxytyrosol and its lipophilic esters in intact olive oil-in-water emulsions: effects of antioxidant hydrophobicity, surfactant concentration, and the oil-to-water ratio on the oxidative stability of the emulsions. J Agric Food Chem 64(25):5274–5283

5. Amiot M-J, Fleuriet A, Macheix J-J (1989) Accumulation of oleuropein derivatives during olive maturation. Phytochemistry 28(1):67–69

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