Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions

Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions

Lipid oxidation in oil-in-water (O/W) emulsions is largely affected by the properties of the interfacial layer surrounding the oil droplets. In this w…

The liquid gold of our Mediterranean diet, that inseparable companion of salads, stews and toast, seems unquestionable in its goodness. Few foods enjoy as good a press as olive oil, considered a fundamental pillar of a healthy diet and standard of our homeland gastronomy. However, as with so many things in life, a misuse can distort its properties and even make it a harmful element, almost a silent enemy that acts from our own kitchen without we…

For more than two years, olive oil has been the silent protagonist of a price escalation that did not give pause. What used to be a basic in any Spanish cuisine, became a luxury item for many families. However, something has begun to change. In a maneuver that has not gone unnoticed, Mercadona has again lowered the price of olive oil, marking a new milestone in this downward trend. Are we facing a real recovery of the market or is it a smart mov…

The current inflation in food is purely imported, as in the domestic field the sign is negative in terms of producer prices. According to data from the Hellenic Statistical Authority, this year… My expensive food: Imported inflation and the weighting of olive oil - NAFTEMPORIKI