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Nutrition, Functional and Sensory Properties of FoodsCheck Access
Edited by
Fereidoon Shahidi;
Fereidoon Shahidi
Memorial University of Newfoundland, Canada
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Ellene Tratras Contis
Ellene Tratras Contis
Eastern Michigan University
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Hardback ISBN:
978-1-84973-644-2
PDF ISBN:
978-1-84973-768-5
No. of Pages:
335
Publication date:
13 Mar 2013
Book Chapter
Effect of Laurus Nobilis (Bay Leaf) Essential Oil on the Formulation, Oxidative Stability and Sensory Characteristics of O/W/O Olive Oil Microemulsions Check Access
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Published:13 Mar 2013
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Page range:
117 - 123
Citation
V. Polychniatou and C. Tzia, in Nutrition, Functional and Sensory Properties of Foods, ed. C. Ho, C. Mussinan, F. Shahidi, and E. Tratras Contis, The Royal Society of Chemistry, 2013, pp. 117-123.
Download citation file:
The aim of the present work was the preparation and characterization of o/w/o co-surfactant free olive oil microemulsions with Laurus nobilis (bay leaf) essential oil, in order to obtain a system that could provide a controlled, sustained product with desirable sensory characteristics and prolonged oxidative stability.
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