Effect of phenolic antioxidant compounds on the colloidal properties and on the oxidative stability of olive oil O/W emulsions.

Sarker, D. (Presenter)

Activity: External talk or presentation › Oral presentation

Description

Presenters: Di Mattia C., Sarker D.K., Sacchetti G., Occhino E., Pittia P.
Presentation at conference based on colloid and interface science on research undertaken by Carla Di Mattia whilst on placement at the University of Brighton as part of a co-supervised PhD at the University of Teramo, Italy
Period20 May 2008 → 24 May 2008
Event titleInternational Congress of Engineering and Food (ICEF)
Event typeConference
Conference number10
LocationViña del Mar, Chile
Degree of RecognitionInternational

Keywords

  • Emulsions
  • Surfaces
  • Stability

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Functional Foods and Food Functionalisation.

Activity: External talk or presentation › Invited talk

Research Output

Nutritional pastilles for dietary supplementation

Research output: Other contribution

Work with BHASVIC sixth form college in Hove on the generation of protein-lipid membranes

Research output: Other contribution

Cross-linking in protein based foams

Research output: Contribution to conference › Paper

Packaging Technology and Engineering: Pharmaceutical, Medical, and Food Applications

Research output: Book/Report › Book - authored