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Stability of pigments and oil in pistachio kernels during storage

✍ Scribed by Maria G. Bellomo; Biagio Fallico; Giuseppe Muratore

Book ID
108826775
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
724 KB
Volume
44
Category
Article
ISSN
0950-5423

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Stability of a phenol-enriched olive oil
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## Abstract The use of an emulsifier to stabilize the phenolic compounds added in the preparation of an enriched olive oil was evaluated. Two emulsifiers, lecithin and monoglyceride, were studied. The results showed lecithin to be the most convenient, due to the increase in the value of the oxidati