Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Santiago, Jéssika Karolline"'
Autor:
Silva, Willian Cruzeiro1, Santiago, Jéssika Karolline1, Capristo, Maisa Freitas1, Sampaio, Klicia Araujo1, Arisseto, Adriana Pavesi1, Ferrari, Roseli Aparecida2, Vicente, Eduardo2
Publikováno v:
Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Feb2019, Vol. 36 Issue 2, p244-253. 10p. 2 Charts, 6 Graphs.
Publikováno v:
Repositório do Instituto de Tecnologia de Alimentos
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Palm oil is a type of vegetable oil which presents a variety of applications including food, energy, and international trading. However, one of the major concerns associated with palm oil uses as a food ingredient is the significant amount of process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::69bba4a2ac8e7def59c036d9cf928249
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/463
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/463
Autor:
Santiago, Jéssika Karolline
Publikováno v:
Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Orientador: Klicia Araujo Sampaio Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O óleo de palma (Elaeis guineensis) possui intensa coloração alaranjada devido ao alto teor de carotenoide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4103e03ca47da67ec058bb83555af3fc
https://doi.org/10.47749/t/unicamp.2019.1093484
https://doi.org/10.47749/t/unicamp.2019.1093484
Autor:
Silva, Willian Cruzeiro, 1990, Santiago, Jéssika Karolline, Capristo, Maisa Freitas, 2000, Sampaio, Klicia Araujo, 1981, Bragotto, Adriana Pavesi Arisseto, 1977
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 supported by the São Paulo Research Foundation under Grant numbers [2016/239583, 2017/26675-5, 2014/2152-0]. This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Bra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::b80997d616b3c3a55a47558b14a4fe05
Autor:
Santiago JK; School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil., Silva WC; School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil., Capristo MF; School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil., Ferreira MC; Faculty of Technology, University of Campinas (UNICAMP), Rua Pascoal Marmo, 1888, 13484-332 Limeira, SP, Brazil., Ferrari RA; Institute of Food Technology (ITAL), Avenida Brasil 2880, C. P. 139, 13070-178 Campinas, SP, Brazil., Vicente E; Institute of Food Technology (ITAL), Avenida Brasil 2880, C. P. 139, 13070-178 Campinas, SP, Brazil., Meirelles AJA; School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil., Arisseto AP; School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil., Sampaio KA; School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil. Electronic address: Klicias@unicamp.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Feb; Vol. 140, pp. 109998. Date of Electronic Publication: 2020 Dec 16.