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

    Activity: External talk or presentationOral 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 200824 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