Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components-Reference-Cited by-同舟云学术

Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components

Published:2012-01 Issue:1 Volume:45 Page:256-261
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Calvo Patricia,Castaño Ángel Luís,Lozano Mercedes,González-Gómez David

Funder

Consejeria de Economia

Comercio e Innovacion de la Junta de Extremadura

European Social Funds

INIA

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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2. Effects of microcapsule constitution into the quality of microencapsulated walnut oil;Calvo;European Journal of Lipid Science and Technology,2011

3. Microencapsulation of extra-virgin olive oil by spray-drying: Influence of wall material and olive quality;Calvo;European Journal of Lipid Science and Technology,2010

4. A method to measure antioxidant activity in organic media: Application to lipophilic vitamins;Cano;Redox Report,2000

5. Commission Regulation (EEC) No. 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis.

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