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

• Main Authors: Vito Michele Paradiso (Author), Federica Flamminii (Author), Paola Pittia (Author), Francesco Caponio (Author), Carla Di Mattia (Author)
• Format: Book
• Published: MDPI AG, 2020-10-01T00:00:00Z.
• Subjects: article
• Online Access: 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...