Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants

Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants

This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in...

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Bibliographic Details
Main Authors: Giuseppe Cinelli, Martina Cofelice, Francesco Venditti
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Colloids and Interfaces
Subjects:
water-in-oil emulsion
olive oil
antioxidant activity
veiled olive oil
Online Access:https://www.mdpi.com/2504-5377/4/3/38

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