Development of extra virgin olive and olive pomace oil nanoemulsions (o/w and w/o) enriched with surface‐active phenolic compounds
Author:
Affiliation:
1. Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens Zografou Greece
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13869
Reference23 articles.
1. Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion
2. Evaluation of Extracts Prepared from Olive Oil By-Products Using Microwave-Assisted Enzymatic Extraction: Effect of Encapsulation on the Stability of Final Products
3. Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology: Oil recovery, unsaponifiable matter, total phenol content and antioxidant activity
4. Improvement of physical stability properties of kenaf (Hibiscus cannabinus L.) seed oil-in-water nanoemulsions
5. Phenolic compounds in olive oil and olive pomace from Cilento (Campania, Italy) and their antioxidant activity
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