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 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