Impact of Crude Oil Quality on the Refining Conditions and Composition of Nutraceuticals in Refined Palm Oil.

Autor: Sampaio KA; Faculty of Food Engineering, Univ. of Campinas (UNICAMP), Rua Monteiro Lobato, 80, 13083-862, Campinas, São Paulo, Brazil.; Faculty of Bioscience Engineering, Ghent Univ. (UGENT), Coupure Links, 653, 9000, Ghent, Belgium., Ayala JV; Desmet Ballestra, R&D Center, 1935, Zaventem, Belgium., Van Hoed V; Faculty of Bioscience Engineering, Ghent Univ. (UGENT), Coupure Links, 653, 9000, Ghent, Belgium., Monteiro S; Faculty of Food Engineering, Univ. of Campinas (UNICAMP), Rua Monteiro Lobato, 80, 13083-862, Campinas, São Paulo, Brazil.; Institute of Chemistry, Univ. of Brasília (UnB), Campus Darcy Ribeiro Asa Norte, 70904-910, Brasília, Federal District, Brazil., Ceriani R; Faculty of Chemical Engineering, Univ. of Campinas (UNICAMP), Avenida Albert Einstein, 500, 13083-852, Campinas, São Paulo, Brazil., Verhé R; Faculty of Bioscience Engineering, Ghent Univ. (UGENT), Coupure Links, 653, 9000, Ghent, Belgium., Meirelles AJA; Faculty of Food Engineering, Univ. of Campinas (UNICAMP), Rua Monteiro Lobato, 80, 13083-862, Campinas, São Paulo, Brazil.

Publikováno v: Journal of food science [J Food Sci] 2017 Aug; Vol. 82 (8), pp. 1842-1850. Date of Electronic Publication: 2017 Jul 19.