Zobrazeno 1 - 7 of 7 pro vyhledávání: '"Glazieli Marangoni de Oliveira"'
1
Characterization of ascorbic acid microencapsulated by the spray chilling technique using palm oil and fully hydrogenated palm oil
Autor: Glazieli Marangoni de Oliveira, Vivian Boesso Oriani, Miriam Dupas Hubinger, Juliana Domingues dos Santos Carvalho
Publikováno v: LWT. 101:306-314
The aim of this work was produce and characterize solid lipid microparticles (SLMs) with different proportions of fully hydrogenated palm oil (FHPO) and palm oil (PO) as wall material (WM) to encapsulate ascorbic acid (AA), using the spray chilling t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f6a78aee81a3cfb5aef50ef515dfbf9c
https://doi.org/10.1016/j.lwt.2018.11.043
Zobrazit plný text záznamu
3
Hard fats as additives in palm oil and its relationships to crystallization process and polymorphism
Autor: Ana Paula Badan Ribeiro, Theo Guenter Kieckbusch, Glazieli Marangoni de Oliveira, Lisandro Pavie Cardoso, Adenilson O. dos Santos
Publikováno v: LWT - Food Science and Technology. 63:1163-1170
The application of palm oil in fat-based product can be inappropriate due to its low crystallization rates and formation of crystalline clusters in post-processing stages. The adjustment of these properties can be achieved with the addition of hard f
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::da57af78ccef5e01014992d9ec0ff52c
https://doi.org/10.1016/j.lwt.2015.04.036
Zobrazit plný text záznamu
4
Hard fats improve technological properties of palm oil for applications in fat-based products
Autor: Glazieli Marangoni de Oliveira, Theo Guenter Kieckbusch, Ana Paula Badan Ribeiro
Publikováno v: LWT - Food Science and Technology. 63:1155-1162
Palm oil is widely used in food industry. In many applications, palm oil is hindered by its slow crystallization rate and post-processing formation of large clusters of crystals. In order to overcome these drawbacks, addition of fully hydrogenated ve
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::64b81020a86d287ff3fb6c7bf5a1b2db
https://doi.org/10.1016/j.lwt.2015.04.040
Zobrazit plný text záznamu
5
Development of zero trans /low sat fat systems structured with sorbitan monostearate and fully hydrogenated canola oil
Autor: Ana Paula Badan Ribeiro, Lisandro Pavie Cardoso, Theo Guenter Kieckbusch, Renato Grimaldi, Glazieli Marangoni de Oliveira, Marcella Aparecida Stahl
Publikováno v: European Journal of Lipid Science and Technology. 117:1762-1771
Currently, lipid scientists are searching for alternatives or solutions to a concern widely discussed by health organizations around the world, namely, the demand to limit the amount of saturated fat intake by the population. The present work conside
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a4551b5a38e44aff7cae73cecc4f5b94
https://doi.org/10.1002/ejlt.201400559
Zobrazit plný text záznamu
6
Estudo de espécies de pescado potencialmente aproveitáveis na cadeia produtiva do litoral sul do Estado do Rio de Janeiro
Autor: Elizete Amorim, J. D. dos S. Carvalho, Glazieli Marangoni de Oliveira, A. L. A. Jamas, Pedro Paulo de Oliveira Silva
Publikováno v: Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 10 No. 5 (2015): EDIÇÃO ESPECIAL; 34-42
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 10 Núm. 5 (2015): EDIÇÃO ESPECIAL; 34-42
Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 10 n. 5 (2015): EDIÇÃO ESPECIAL; 34-42
Revista Verde de Agroecologia e Desenvolvimento Sustentavel
Grupo Verde de Agroecologia e Abelhas (GVAA)
instacron:GVAA
Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 10, Iss 5 (2015)
No Rio de Janeiro, a produção de pescado ocorre de maneira ampla em contingente de espécies, porém, algumas se encontram em situação de sobrepesca, tornando-se importante o estudo de espécies potencialmente aproveitáveis do ponto de vista nut
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc12b634624b37ed1774e913e7af5adf
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/3472
Zobrazit plný text záznamu
7
Crystallization modifiers in lipid systems
Autor: Valter Luís Zuliani Stroppa, Maria Aliciane Fontenele Domingues, Ana Paula Badan Ribeiro, Glazieli Marangoni de Oliveira, Monise Helen Masuchi, Theo Guenter Kieckbusch, Eriksen Koji Miyasaki
Crystallization of fats is a determinant physical event affecting the structure and properties of fat-based products. The stability of these processed foods is regulated by changes in the physical state of fats and alterations in their crystallizatio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b40921fa35118d15f01d818a013afca
https://europepmc.org/articles/PMC4486597/
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje