Micro-encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration.

Abstract

BACKGROUND Although refined olive oils (ROOs) exhibit lower quality and less stability toward thermal stress than extra-virgin olive oils, these types of oil are gaining importance in the food industry. The inclusion of ROOs in processed food may alter the oxidative stability of the manufactured products, and therefore having technological alternatives to… (More)
DOI: 10.1002/jsfa.5689

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Cite this paper

@article{Calvo2012MicroencapsulationOR, title={Micro-encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration.}, author={Patricia Calvo and Angel Lu{\'i}s Casta{\~n}o and Mercedes Lozano and David Gonz{\'a}lez-G{\'o}mez}, journal={Journal of the science of food and agriculture}, year={2012}, volume={92 13}, pages={2689-95} }