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Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds.
Alongi, Marilisa; Lucci, Paolo; Clodoveo, Maria Lisa; Schena, Francesco Paolo; Calligaris, Sonia.
Afiliação
  • Alongi M; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy. Electronic address: marilisa.alongi@uniud.it.
  • Lucci P; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
  • Clodoveo ML; Interdisciplinary Department of Medicine, University of Bari Aldo Moro, 70125 Bari, Italy.
  • Schena FP; Schena Foundation, 70010 Valenzano, Bari, Italy; Department of Emergency and Organ Transplants, University of Bari, Polyclinic, 70124 Bari, Italy.
  • Calligaris S; Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy.
Food Chem ; 368: 130779, 2022 Jan 30.
Article em En | MEDLINE | ID: mdl-34411852
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fenóis / Alfa-Tocoferol Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fenóis / Alfa-Tocoferol Idioma: En Ano de publicação: 2022 Tipo de documento: Article