Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

• Κύριοι συγγραφείς: Vito Michele Paradiso (Συγγραφέας), Federica Flamminii (Συγγραφέας), Paola Pittia (Συγγραφέας), Francesco Caponio (Συγγραφέας), Carla Di Mattia (Συγγραφέας)
• Μορφή: Βιβλίο
• Έκδοση: MDPI AG, 2020-10-01T00:00:00Z.
• Θέματα: article
• Διαθέσιμο Online: Connect to this object online.

Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This rese...