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pro vyhledávání: '"Chiu Chih MING"'
Enzymatic synthesis of structured lipids from liquid and fully hydrogenated high oleic sunflower oil
Autor:
Marilene D. M. Morselli Ribeiro, Chiu Chih Ming, Thiago I. B. Lopes, Renato Grimaldi, Anita J. Marsaioli, Lireny Ap. G. Gonçalves
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 702-716 (2018)
Structured lipids (SL) were synthesized via enzymatic (EI) and chemical interesterification of high oleic sunflower oil (SO) and fully hydrogenated high oleic SO with Lipozyme TL IM (Thermomyces lanuginose) for 3 h at 70°C, 300 rpm. Reaction showed
Externí odkaz:
https://doaj.org/article/b931d32fc6bd4cce841f24edf39cbb6b
Publikováno v:
Ciência Rural, Vol 44, Iss 3, Pp 575-581 (2014)
Os emulsificantes são aditivos empregados com diversas finalidades na produção dos alimentos industrializados, dentre elas para melhorar a textura, o volume, a aeração e a homogeneidade dos produtos. Estudos indicam mais uma função para estes
Externí odkaz:
https://doaj.org/article/53c8c395c0464e7babc5d76a34cfec95
Publikováno v:
Grasas y Aceites, Vol 53, Iss 3, Pp 298-303 (2002)
The objective of this study was to determine physical and chemical properties of the products from the abdominal chicken fat fractionation. Melting point, consistency, solid fat content, fatty acid composition, iodine and saponification values were d
Externí odkaz:
https://doaj.org/article/e281492dc49949f5b3434c5eedb88a3a
Autor:
Chiu Chih Ming, 邱志明
98
The purpose of this research is to develop the three-wheel Hybrid，the goal is providing the common populace in the urban district perhaps，the more crowded local travel use, but the target market is the common populace perhaps the commutin
The purpose of this research is to develop the three-wheel Hybrid，the goal is providing the common populace in the urban district perhaps，the more crowded local travel use, but the target market is the common populace perhaps the commutin
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/70586295751411024523
Autor:
Chiu Chih Ming
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.
Os lipídios estruturados (LEs) constituem uma classe lipídica caracterizada pela presença de triacilgliceróis (TAGs) projetados de modo a apresentarem em sua estrutura química ácidos graxos (AGs) com características desejáveis. Na atualidade,
Autor:
Mariele Rodrigues MOREIRA, Kelly Aparecida CAETANO, Chiu Chih MING, Ana Paula Badan RIBEIRO, Caroline Dario CAPITANI
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e18222, Published: 08 JUL 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The extraction of baru oil from almonds, generates the partially defatted cake. The use of this coproduct in bakery products reduces wastage of materials and nutrients, thereby improving nutritional aspects, and contributing to a sustainable environm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8335bd02ef12ecd84189d12caa682ef6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101228&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101228&lng=en&tlng=en