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dc.contributor.authorYalçinoz, Ş.es_ES
dc.contributor.authorErçelebi, E.es_ES
dc.contributor.authorSolans, Conxitaes_ES
dc.contributor.authorTadros, T.es_ES
dc.date.accessioned2021-01-04T20:25:33Z-
dc.date.available2021-01-04T20:25:33Z-
dc.date.issued2020-11-25-
dc.identifier.citationItalian Journal of Food Science - Rivista Italiana di Scienza Alimentare 32 (4): 873-892 (2020)es_ES
dc.identifier.urihttp://hdl.handle.net/10261/225985-
dc.description.abstractOlive oil-in-bitter orange juice (O/W) nano-emulsions were prepared by phase inversion composition method at 25 °C. The emulsions were formulated with extra virgin olive oil as an oil phase, bitter orange juice (pH 2.57) as an aqueous phase and binary combinations of polyoxyethylene sorbitan monooleate, sorbitan monooleate, sucrose monopalmitate and sunflower lecithin as surfactants. Visual appearance, transparency, microstructure and particle size distribution of the nano-emulsions were influenced by the surfactant type and concentration. The current study may promote usage of bitter orange for flavoring and acidifying salads via increasing consumer awareness, and to promote being fit with daily diet routines.es_ES
dc.description.sponsorshipDedicated to the memory of Dr. Tharwat Tadros.es_ES
dc.language.isoenges_ES
dc.publisherCodon Publicationses_ES
dc.relationhttps://doi.org/10.14674/IJFS.1910es_ES
dc.relation.isversionofPublisher's versiones_ES
dc.rightsopenAccesses_ES
dc.subjectBitter orangees_ES
dc.subjectOlive oiles_ES
dc.subjectNano-emulsiones_ES
dc.subjectSurfactantes_ES
dc.subjectSalad dressinges_ES
dc.titleSCREENING OF EXTRA VIRGIN OLIVE OIL-IN-BITTER ORANGE JUICE (O/W) NANO-EMULSIONS STABILIZED WITH DIFFERENT FOOD-GRADE SURFACTANTS: A MODEL SYSTEM FOR NATURAL DAILY USE SALAD DRESSINGes_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.14674/IJFS.1910-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
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