Susceptibility of Water-Emulsified Extra Virgin Olive Oils to Oxidation.
| dc.creator | Ambrosone, L., | |
| dc.creator | Ceglie, A. | |
| dc.creator | Cinelli, G. | |
| dc.creator | Mosca, M. | |
| dc.creator | Consorzio per lo sviluppo dei Sistemi a Grande Interfase (CSGI), Department of Food Technology (DISTAAM), Università del Molise, Campobasso, Italy. | |
| dc.description | The effect of emulsion structure on the susceptibility to oxidation of emulsified olive oils was tested. Olive oil samples were emulsified by adding a certain quantity of water in different ways. The resulting water-in-oil emulsions were then oxidized with UV light. The results revealed that the emulsion structure played a significant role in the oxidation process of emulsified olive oils. A kinetic mechanism is discussed based on the PV determined experimentally. The susceptibility of water-emulsified extra virgin olive oils to oxidation was quantified by means of a dimensionless parameter that displayed a characteristic dependence on the specific surface area of the water dispersed phase. | |
| dc.description | The effect of emulsion structure on the susceptibility to oxidation of emulsified olive oils was tested. Olive oil samples were emulsified by adding a certain quantity of water in different ways. The resulting water-in-oil emulsions were then oxidized with UV light. The results revealed that the emulsion structure played a significant role in the oxidation process of emulsified olive oils. A kinetic mechanism is discussed based on the PV determined experimentally. The susceptibility of water-emulsified extra virgin olive oils to oxidation was quantified by means of a dimensionless parameter that displayed a characteristic dependence on the specific surface area of the water dispersed phase. | |
| dc.identifier.url | https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=25677 | |
| dc.language | EN | |
| dc.relation | ||
| dc.subject | Aceite de oliva. | |
| dc.subject | Emulsión. | |
| dc.subject | Oxidación. | |
| dc.title | Susceptibility of Water-Emulsified Extra Virgin Olive Oils to Oxidation. | |
| dc.type | text |