Výsledky vyhledávání - "Keila Kazue Aracava"

Akademický článek

Experimental Comparison between Ethanol and Hexane as Solvents for Oil Extraction from Peanut Press Cake

Autor: Paloma Jamily Cristina Magalhães, Daniel Gonçalves, Keila Kazue Aracava, Christianne Elisabete da Costa Rodrigues

Publikováno v: Foods, Vol 12, Iss 15, p 2886 (2023)

Ethanol (Et) has been suggested as a substitute for hexane (Hx) for use in the extraction of oils from different oleaginous matrices. In this study, Et and Hx were used to extract the residual oil present in a peanut press cake (PPC). Certain variabl

Externí odkaz: https://doaj.org/article/e0c11cf6cbde4dad90cc4fb4983fcf0e

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Assessment of the effects of collets moisture and addition of ethyl esters on the ethanolic extraction of soybean oil

Autor: Flávia da Silva Barbosa, Maria Carolina Capellini, Isabela Cecília Rodrigues Souza, Keila Kazue Aracava, Rodrigo Corrêa Basso, Christianne E.C. Rodrigues

Publikováno v: Journal of Food Engineering. 348:111456

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eb734c90a2e8f03433cba170d05fcb3b
https://doi.org/10.1016/j.jfoodeng.2023.111456

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Effect of the type and level of hydration of alcoholic solvents on the simultaneous extraction of oil and chlorogenic acids from sunflower seed press cake

Autor: Nayara Kastem Scharlack, Christianne Elisabete da Costa Rodrigues, Keila Kazue Aracava

Publikováno v: Journal of the Science of Food and Agriculture. 97:4612-4620

The present study aimed to evaluate the replacement of hexane by alcoholic solvents in oil extraction from sunflower seed press cake. The use of ethanol and isopropanol has important advantages, including low toxicity and good operational safety. Thu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::312eda692c823cad89ae2e6ee6d17970
https://doi.org/10.1002/jsfa.8331

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Experimental data and modeling of rice bran oil extraction kinetics using ethanol as solvent

Autor: Keila Kazue Aracava, Christianne Elisabete da Costa Rodrigues, Juliane A. Kamimura

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

The extraction kinetics of rice bran oil (RBO), free fatty acids (FFA), and oryzanol using ethanol (0 and 6.3 mass % of water) at 40°C–70°C were investigated. High extraction temperatures increased the yields of RBO and oryzanol by increasing the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31f76f6a9312c5c1dceb3a44f5bdaa22
https://doi.org/10.1080/01496395.2017.1307224

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Extraction of baru almond oil by alcoholic solvents: evaluation of oil composition, of proteic fraction and study of recovery of solvents

Autor: Keila Kazue Aracava

Publikováno v: Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP

Na presente Tese de Doutorado objetivou-se avaliar a viabilidade técnica da substituição do solvente hexana, de fonte não renovável e industrialmente utilizado na extração de óleos vegetais, por solventes geralmente reconhecidos como seguros

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30381e9e35f4e3dc58ad778b89841202

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Corn germ-bran oils extracted with alcoholic solvents: Extraction yield, oil composition and evaluation of protein solubility of defatted meal

Autor: Christianne Elisabete da Costa Rodrigues, Sandra Lorena Blandón Navarro, Maria Carolina Capellini, Keila Kazue Aracava

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Ethanol and isopropanol as solvents for vegetable oil extraction process have very attractive advantages including low toxicity, good operational security and high nutraceutical-extracting capability, useful in many vegetable substrates, besides they

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2233e4c4e24564d2b3a4bc932e24a0b5
https://doi.org/10.1016/j.fbp.2016.06.009

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(Liquid + liquid) equilibrium for systems composed of clove and allspice essential oil compounds and hydrous ethanol at T = 298.2 K

Autor: Keila Kazue Aracava, Thayla Karla Umeda, Christianne Elisabete da Costa Rodrigues, Larissa Lopes Venâncio, Cristina Chiyoda Koshima, Karina Thiemi Nakamoto

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

In the deterpenation process of essential oils, a fraction enriched in oxyterpenes is obtained. When compared to terpenic hydrocarbons, this fraction is more stable and soluble in water, maintaining the characteristic flavor and fragrance of the crud

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::250d4cbeb09ba6eccd0ecae37ff9f35b
https://doi.org/10.1016/j.jct.2015.10.023

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Phase equilibrium data for systems composed of oregano essential oil compounds and hydroalcoholic solvents at T=298.2K

Autor: Keila Kazue Aracava, Cristina Chiyoda Koshima, Maria Carolina Capellini, Fernanda Hortense Carvalho, Christianne Elisabete da Costa Rodrigues, Cíntia Bernardo Gonçalves

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

The deterpenation process of essential oils consists of terpene removal and a consequent concentration of oxygenated compounds, which increases the sensorial quality, the aromatic potential and the oxidative stability of the oil. Deterpenation of ore

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a1c30a16863f46bfafa40df36725f04
https://doi.org/10.1016/j.jct.2015.04.020

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Fractionation of Bergamot and Lavandin Crude Essential Oils by Solvent Extraction: Phase Equilibrium at 298.2 K

Autor: Christianne Elisabete da Costa Rodrigues, Karina Thiemi Nakamoto, Keila Kazue Aracava, Alessandra Lopes de Oliveira, Cristina Chiyoda Koshima

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Essential oils are primarily composed of terpenic hydrocarbons and oxygenated compounds, which impart the most pronounced flavors and the best sensory properties, whereas terpenic hydrocarbons tend to decompose when heated or exposed to air, resultin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2194e8061b89e3d621039718e4e80f05
https://doi.org/10.1021/je500581h

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Liquid–liquid equilibrium data for the system limonene+carvone+ethanol+water at 298.2K

Autor: Keila Kazue Aracava, Cíntia Bernardo Gonçalves, Maria Carolina Capellini, Cássia M. Oliveira, Christianne Elisabete da Costa Rodrigues, Fernanda Hortense Carvalho, Cristina Chiyoda Koshima

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

This paper presents experimental liquid–liquid equilibrium data at 298.2 K for systems composed of limonene, carvone and hydrous ethanol with five different levels of water in the solvent. The experimental data were correlated using the NRTL and UN

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5accebb4b3b5190d1d8a056279ad18f
https://doi.org/10.1016/j.fluid.2013.09.057

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