Zobrazeno 1 - 10
of 130
pro vyhledávání: '"Renato Grimaldi"'
Autor:
Bernard Cousin, Renato Grimaldi
Publikováno v:
Im@go. A Journal of the Social Imaginary, Vol 0, Iss 19, Pp 117-137 (2022)
Imagery and Morphology of the Ex-votos Painted in Provence and in Italy. A database of four thousand painted ex-votos from Provence and ten thousand from Italy are the basis of the study that the two authors have been carrying out for over forty year
Externí odkaz:
https://doaj.org/article/f0b751ea848441ddb783f99f8e3ce843
Autor:
Tatiele Casagrande do Nascimento, Cinthia B.B. Cazarin, Mário Roberto Maróstica, Jr., Éder M. Risso, Jaime Amaya-Farfan, Renato Grimaldi, Adriana Z. Mercadante, Eduardo Jacob-Lopes, Leila Q. Zepka
Publikováno v:
Journal of Functional Foods, Vol 58, Iss , Pp 11-20 (2019)
This study investigated the biocompounds present in the Scenedesmus obliquus biomass and evaluated the effect of the supplementation in the serum lipid profile and tissues antioxidant status of mice. Male mice were divided into control and microalgae
Externí odkaz:
https://doaj.org/article/af32d9cd62a6415c908b29f76ba7a02e
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
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:
Juliana Pereira Faria, Daniel Barrera Arellano, Renato Grimaldi, Lucas Carvalho Ramos da Silva, Roberto Fontes Vieira, Dijalma Barbosa da Silva, Tânia da Silveira Agostini-Costa
Publikováno v:
Revista Brasileira de Fruticultura, Vol 30, Iss 2, Pp 549-552 (2008)
A palmeira Butia capitata var capitata produz o coquinho-azedo, fruto de odor agradável e penetrante, cuja polpa é aproveitada para a produção de um suco saboroso na região norte de Minas Gerais. As sementes apresentam uma amêndoa cuja explora
Externí odkaz:
https://doaj.org/article/2bdfb0b85d0841bd9d38f7f44e1ff020
Publikováno v:
Química Nova, Vol 31, Iss 2, Pp 238-243 (2008)
The aim of the present work is to investigate the effects of blending and chemical interesterification reactions on the softening and melting behavior of chicken fat, its stearin and medium chain triacylglycerols, and blends thereof in various ratios
Externí odkaz:
https://doaj.org/article/031502382e514683bdf09069a8db1f06
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
Publikováno v:
Química Nova, Vol 31, Iss 2, Pp 232-237 (2008)
The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their phy
Externí odkaz:
https://doaj.org/article/45a370f876f74d9993db37e577431d28
Autor:
Ana Paula Badan Ribeiro, Juliana Maria Leite Nóbrega de Moura, Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves
Publikováno v:
Química Nova, Vol 30, Iss 5, Pp 1295-1300 (2007)
The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an impor
Externí odkaz:
https://doaj.org/article/012f938808b04007ae3e152d03f91b58
Autor:
Juliana Maria Leite Nóbrega de Moura, Ana Paula Badan Ribeiro, Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves
Publikováno v:
Química Nova, Vol 30, Iss 4, Pp 965-969 (2007)
The aim of this work is to present the new applications of membrane technology in fat and oil processing, with emphasis on development and applications of the enzymatic membrane reactor and its association with extraction and purification technology
Externí odkaz:
https://doaj.org/article/5bfe0c449bcd4bf588381d5308804555