Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Thais Lomonaco Teodoro, da Silva"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract This study aimed to develop multicomponent oleogels to achieve desirable technological properties, affordability, and enhanced sensory acceptance for future food applications. Two Central Composite Rotatable Designs (CCRD) were performed wit
Externí odkaz:
https://doaj.org/article/e3594d0033794f85b3d4134426d36e2c
Publikováno v:
Gels, Vol 9, Iss 5, p 399 (2023)
Sucrose esters (SE) have been investigated as structuring agents in oleogels. Due to the low structuration power of SE as single agent, this component has recently been explored in combination with other oleogelators to form multicomponent systems. T
Externí odkaz:
https://doaj.org/article/86018b34def843b0a750dae39e2f7266
Publikováno v:
Gels, Vol 9, Iss 3, p 180 (2023)
Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel
Externí odkaz:
https://doaj.org/article/87f84ace17fb451faf8f90c97bac2cdb
Publikováno v:
Ultrasonics Sonochemistry, Vol 74, Iss , Pp 105550- (2021)
High-intensity ultrasound (HIU) has been used in the past to change fat crystallization and physical properties of fat crystalline networks. The objective of this work was to evaluate how HIU placed on different positions in a scraped surface heat ex
Externí odkaz:
https://doaj.org/article/6ee44b64c52c487dba5fd14c3ee8636b
Autor:
Maria Aliciane Fontenele Domingues, Thais Lomonaco Teodoro Da Silva, Ana Paula Badan Ribeiro, Ming Chih Chiu, Lireny Aparecida Guaraldo Gonçalves
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 618-632 (2018)
The formation and stabilization of fat crystals in palm oil (PO) by the templating effects of sorbitan tristearate (STS) and sucrose stearate (S-370) were examined. We observed that the crystallization mechanism occurred via heterogeneous nucleation,
Externí odkaz:
https://doaj.org/article/0800ecf440064746aa07d06294d6d39b
Autor:
Rafaela Airoldi, Thais Lomonaco Teodoro da Silva, Juliana Neves Rodrigues Ract, Aline Foguel, Heather L. Colleran, Salam A. Ibrahim, Roberta Claro da Silva
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::006d16217f9a177dea323e42fa80d575
https://doi.org/10.1002/aocs.12652
https://doi.org/10.1002/aocs.12652
Autor:
Touridomon Issa Somé, Bertrand W. F. Goumbri, Thais Lomonaco Teodoro da Silva, Roland D. Marini, Sabine Danthine, Rasmané Semdé
Publikováno v:
Food and Bioprocess Technology. 15:231-248
Shea butter is an important lipid material for food, cosmetic, and pharmaceutical industries. Most of the shea butter consumed in the world comes from Africa. The extraction protocol is not standardized among all regions of production. It can be done
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eae0be0117b0b3f20147eb0ac8cb7020
https://doi.org/10.1007/s11947-021-02708-w
https://doi.org/10.1007/s11947-021-02708-w
Publikováno v:
Journal of the American Oil Chemists' Society. 98:1069-1082
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::128c04fd55141ac15e3e8d8130124b0b
https://doi.org/10.1002/aocs.12527
https://doi.org/10.1002/aocs.12527
Publikováno v:
Food Chemistry. 405:134927
Sucrose esters (SE) have been widely studied as emulsifiers to tailor crystallization in fats. Nevertheless, few studies have assessed the potential of SEs as oleogelators to structure oleogels. This study aimed to evaluate alternative routes that wo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5fecaa763f2adf0fc3abaf6643904d5
https://doi.org/10.1016/j.foodchem.2022.134927
https://doi.org/10.1016/j.foodchem.2022.134927
Publikováno v:
Journal of the American Oil Chemists' Society. 97:1253-1264
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41f499cf8be758d5f2825dd7b3803312
https://doi.org/10.1002/aocs.12409
https://doi.org/10.1002/aocs.12409