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

• Hoofdauteurs: Vito Michele Paradiso (Auteur), Federica Flamminii (Auteur), Paola Pittia (Auteur), Francesco Caponio (Auteur), Carla Di Mattia (Auteur)
• Formaat: Boek
• Gepubliceerd in: MDPI AG, 2020-10-01T00:00:00Z.
• Onderwerpen: article
• Online toegang: 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...