| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540585 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Encapsulation using alginate is a feasible approach for increasing oil stability. ⺠Adding caffeic acid to olive oil provides additional protection to the oil. ⺠Encapsulated olive oil with added caffeic acid has improved nutritional values.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
D. Sun-Waterhouse, J. Zhou, G.M. Miskelly, R. Wibisono, S.S. Wadhwa,