Výsledky vyhledávání - "Victor Hugo Maldonado da Cruz"

Akademický článek

A novel methodology for direct esterification of olives optimized through design of experiments

Autor: Michele Charlo, Patrícia Daniele Silva dos Santos Santos, Victor Hugo Maldonado da Cruz, Roberta da Silveira, Oscar de Oliveira Santos Junior, Jesuí Vergílio Visentainer

Publikováno v: Semina: Ciências Exatas e Tecnológicas, Vol 42, Iss 2 (2021)

A novel methodology was proposed, and optimized using the Design Expert software, aiming to enable characterization of the fatty acid profile of olives whilst abolishing the lipid extraction step. Furthermore, the proposed method was proven more effi

Externí odkaz: https://doaj.org/article/df5ec43251f949168f55ec0b95e67540

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Evaluation of different conventional lipid extraction techniques’ efficiency in obtaining oil from oleaginous seeds

Autor: Angélica F. B. Piccioli, Cintia S. F. Ferreira, Jesuí Vergílio Visentainer, Victor Hugo Maldonado da Cruz, Patrícia D. S. Santos, Oscar Oliveira Santos, Roberta da Silveira, Rafael L. G. Priori

Publikováno v: Chemical Papers. 75:515-522

Vegetable oils present great economic importance as they can be used and marketed by different industries based on their properties. Currently, several techniques can be employed to extract oils from seeds. However, novel techniques are not easily ap

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c1485b47f133d356ddafac6609156fa7
https://doi.org/10.1007/s11696-020-01324-w

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Assessment of the fatty acid composition of different parts of zebrafish fed diets incorporated with linseed and sunflower oils

Autor: Victor Hugo Maldonado da Cruz, Geovane Aparecido Ramos da Silva, Matheus Campos Castro, Isadora Boaventura Ponhozi, Patrícia Magalhães de Souza, Jesui Vergilio Visentainer, Oscar Oliveira Santos Júnior

Publikováno v: Research, Society and Development; Vol. 10 No. 16; e113101623177
Research, Society and Development; Vol. 10 Núm. 16; e113101623177
Research, Society and Development; v. 10 n. 16; e113101623177
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This study aimed to evaluate the fatty acid composition of zebrafish fed diets containing linseed oil compared to sunflower oil. First, diets supplemented with linseed and sunflower were formulated, fish were fed for 40 days, and their parts collecte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35f1b3892dbd93f5d8e05b5c42767257
https://rsdjournal.org/index.php/rsd/article/view/23177

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Instantaneous characterization of crude vegetable oils via triacylglycerols fingerprint by atmospheric solids analysis probe tandem mass spectrometry with multiple neutral loss scans

Autor: Patrícia D. S. Santos, Victor Hugo Maldonado da Cruz, Luciana Pelissari Manin, Oscar Oliveira Santos, Geovane Aparecido Ramos da Silva, Jessica S. Pizzo, Jesuí Vergílio Visentainer, Patrícia S.C. Souza

Publikováno v: Food Control. 134:108710

Vegetable oils have many applications, including in food and cosmetics industries. In this study, triacylglycerols (TAG), the main components of vegetable oils, were investigated via Fourier transform infrared with attenuated total reflection analysi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7b217c778f30a09778b81d06f5fd12b
https://doi.org/10.1016/j.foodcont.2021.108710

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Rapid authenticity assessment of Brazilian palm kernel oils by mass spectrometry combined with chemometrics

Autor: Patrícia D. S. Santos, Victor Hugo Maldonado da Cruz, Jesuí Vergílio Visentainer, Luciana Pelissari Manin, Oscar Oliveira Santos, Geovane Aparecido Ramos da Silva, Jessica S. Pizzo

Publikováno v: LWT. 154:112612

Adulteration became a serious problem to food industries as it steadily spread across the globe in the past decades, affecting several food products, but especially vegetable oils. Palm kernel oil is a highly susceptible target for adulteration due t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c64011af8a0da103b462301411b3b5f3
https://doi.org/10.1016/j.lwt.2021.112612

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Produção de sucedâneo da gordura do leite humano por interesterificação enzimática: uma revisão

Autor: Matheus Campos Castro, Giovanna Caputo Almeida Ferreira, Jiuliane Martins da Silva, Patrícia Magalhães de Souza, Geovane Aparecido Ramos da Silva, Victor Hugo Maldonado da Cruz, Oscar de Oliveira Santos Júnior, Isadora Boaventura Ponhozi

Publikováno v: Research, Society and Development. 10:e36210313469

O leite humano é considerado a principal fonte de nutrientes e energia para os bebês sob o ponto de vista nutricional, imunológico e de segurança alimentar. A melhor forma de assegurar a oferta dos nutrientes necessários para o lactente é por m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f7e5ad1192e3fe02cb40186a90cf0226
https://doi.org/10.33448/rsd-v10i3.13469

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