The role of endogenous amphiphiles on the stability of virgin olive oil-in-water emulsions-Reference-Cited by-同舟云学术

The role of endogenous amphiphiles on the stability of virgin olive oil-in-water emulsions

Published:2005-06 Issue:6 Volume:82 Page:415-420
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Sotiroudis T. G.¹,Sotiroudis G. T.¹,Varkas N.¹,Xenakis A.¹

Affiliation:

1. ; Industrial Enzymology Unit, Institute of Biological Research and Biotechnology; The National Hellenic Research Foundation; 48 Vassileos Constantinou Ave. Athens 116 35 Greece

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference21 articles.

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2. Influence of Olive Processing on Virgin Olive Oil Quality;Di Giovacchino;Eur. J. Lipid Sci. Technol.,2002

3. Microcomponents of Olive Oil. Part II: Digalactosyldiacyl Glycerols from, Olea europaea;Bianco;Food Chem.,1998

4. Differential Presence of Oleosins in Oleogenic Seed and Mesocarp Tissues in Olive (Olea europaea) and Avocado (Persea americana);Ross;Plant Sci.,1993

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