Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems
Author:
Affiliation:
1. Department of Food Physics and Meat Science
2. Institute of Food Science and Biotechnology
3. University of Hohenheim
4. 70599 Stuttgart
5. Germany
6. Federal Research Institute of Nutrition and Food
7. Max Rubner-Institut
8. 95326 Kulmbach
Abstract
The influence of droplet size on the antioxidant activity of oil-in-water emulsions loaded with rosemary extract in mixed emulsion systems was investigated.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO00878B
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4. Plant extracts as natural antioxidants in meat and meat products
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