Repositorio de producción científica de la Universidad de Sevilla

Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier

 

Advanced Search
 
Opened Access Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier
Cites

Show item statistics
Icon
Export to
Author: González, M. Jesús
Medina, Isabel
Maldonado, Olivia S.
Lucas Rodríguez, Ricardo
Morales, Juan C.
Date: 2015
Published in: Food Chemistry, 183, 190-193.
Document type: Article
Abstract: The antioxidant activity of gallic acid and a series of alkyl gallates (C4-C18) and glycosylated alkyl gallates (C4-C18) on fish oil-in-water emulsions was studied. Three types of emulsifiers, lecithin, Tween-20 and sodium dodecyl sulphate (SDS) wer...
[See more]
Cite: González, M.J., Medina, I., Maldonado, O.S., Lucas, R. y Morales, J.C. (2015). Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier. Food Chemistry, 183, 190-193.
Size: 377.6Kb
Format: PDF

URI: https://hdl.handle.net/11441/78412

DOI: 10.1016/j.foodchem.2015.03.035

See editor´s version

This work is under a Creative Commons License: 
Attribution-NonCommercial-NoDerivatives 4.0 Internacional

This item appears in the following Collection(s)