Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Monise Helen Masuchi"'
Autor:
Ana Paula Badan Ribeiro, Monise Helen Masuchi, Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves
Publikováno v:
Química Nova, Vol 32, Iss 4, Pp 939-945 (2009)
Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization. This work evaluated the influence of the reaction time on the interesterifi
Externí odkaz:
https://doaj.org/article/ae6371ca671f4a3e960ed08a80cd23b8
Autor:
Monise Helen Masuchi, Renata Maria dos Santos Celeghini, Lireny Aparecida Guaraldo Gonçalves, Renato Grimaldi
Publikováno v:
Química Nova, Vol 31, Iss 5, Pp 1053-1057 (2008)
Sunflower oil is one of the vegetable oils most susceptible to oxidative reaction. Therefore the presence of natural (tocopherol) and/or synthetic (TBHQ) antioxidants is a prerequisite to secure the stability of this oil during its shelf life, especi
Externí odkaz:
https://doaj.org/article/f6405aa93df946279b76523f0eca7bb6
Autor:
Buscato, Monise Helen Masuchi, Hara, Larissa Miho, Bonomi, Élida Castilho, Calligaris, Guilherme de Andrade, Cardoso, Lisandro Pavie, Grimaldi, Renato, Kieckbusch, Theo Guenter
Publikováno v:
In Food Chemistry 1 August 2018 256:390-396
Autor:
Theo Guenter Kieckbusch, Larissa Hara, Monise Helen Masuchi Buscato, Guilherme A. Calligaris, Renato Grimaldi, Lisandro Pavie Cardoso, Élida Castilho Bonomi
Publikováno v:
Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Agradecimentos: This work was financially supported by Sao Paulo Research Foundation - FAPESP (grant numbers 2009/53006-0, 2012/10871-6); and PIBITI - UNICAMP Abstract: Two formulations of dark chocolate were developed by adding cocoa butter stearin
Autor:
Theo Guenter Kieckbusch, Ana Paula Badan Ribeiro, Karina Martins Barbosa, Monise Helen Masuchi Buscato, Lisandro Pavie Cardoso
Publikováno v:
Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Several scientific investigations have focused on providing new strategies for supporting the development of low saturated and zero trans lipid materials, as healthier fat alternatives for food application. This work evaluated the consistency, crysta
Autor:
Monise Helen Masuchi Buscato, Kamila Ramponi Rodrigues de Godoi, Ana Paula Badan Ribeiro, Theo Guenter Kieckbusch, Barbara Gallani Zaia
Publikováno v:
Brazilian Journal of Chemical Engineering, Volume: 35, Issue: 1, Pages: 169-180, Published: JAN 2018
Brazilian Journal of Chemical Engineering v.35 n.1 2018
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
Brazilian Journal of Chemical Engineering, Vol 35, Iss 1, Pp 169-180
Brazilian Journal of Chemical Engineering v.35 n.1 2018
Brazilian Journal of Chemical Engineering
Associação Brasileira de Engenharia Química (ABEQ)
instacron:ABEQ
Brazilian Journal of Chemical Engineering, Vol 35, Iss 1, Pp 169-180
Fat structural modifications promoted by phytosterol addition ( a hypocholesterolemic component ( to palm oil and a mixture of palm oil and canola oilwere evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free
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Autor:
Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro, Monise Helen Masuchi Buscato, Renato Grimaldi, Marcella Aparecida Stahl
Publikováno v:
Journal of Food Science and Technology. 54:3391-3403
This work sought to obtain and evaluate zero trans-fat reduced in saturated fatty acids, with higher content of unsaturated fatty acids. Palm oil (PO) was used as the reference of zero trans lipid base. Different amounts of linseed oil (LO) were adde
Publikováno v:
Food Chemistry. 327:127087
This study investigated the lipid oxidation reactions of furan fatty acids, long-chain ω-3 polyunsaturated fatty acids, and tocopherols in an enriched ω-3 fish oil to better understand their degradation kinetics. Furthermore, the influence of an ad
Autor:
Monise Helen Masuchi Buscato, Renato Grimaldi, Marcella Aparecida Stahl, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro
Publikováno v:
Repositório Institucional da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Repositório da Produção Científica e Intelectual da Unicamp
Several studies have shown that excessive intake of trans and saturated fatty acids is associated with an increased risk of cardiovascular disease. In this context, the food industry has sought alternatives for the development of healthy lipid bases,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebce3fbe3df0c698ced7c637e95ba059