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Refinado por: assunto: Food Science remover
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1
Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes
Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes
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Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes

Santos, O.V. ; Corrêa, N.C.F. ; Soares, F.A.S.M. ; Gioielli, L.A. ; Costa, C.E.F. ; Lannes, S.C.S.

Food research international, 2012-07, Vol.47 (2), p.253-258 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats
Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats
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Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats

Gioielli, L.A ; Simões, I.S ; Rodrigues, J.N

Journal of food engineering, 2003-05, Vol.57 (4), p.347-355 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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3
Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications
Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications
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Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications

Ribeiro, Ana Paula B. ; Grimaldi, Renato ; Gioielli, Luiz A. ; Gonçalves, Lireny A.G.

Food research international, 2009-04, Vol.42 (3), p.401-410 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein
Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein
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Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein

Maruyama, Jessica Mayumi ; Wagh, Ashwini ; Gioielli, Luiz Antonio ; Silva, Roberta Claro da ; Martini, Silvana

Food research international, 2016-08, Vol.86, p.54-63 [Periódico revisado por pares]

Elsevier Ltd

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5
Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein
Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein
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Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

Andreia Schäfer De Martini Soares, Fabiana ; Claro da Silva, Roberta ; Caroline Guimarães da Silva, Kelly ; Bertolessi Lourenço, Maira ; Ferreira Soares, Daniela ; Antonio Gioielli, Luiz

Food research international, 2009-11, Vol.42 (9), p.1287-1294 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil
Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil
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Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil

Guedes, Andréa Madalena Maciel ; Ming, Chiu Chih ; Ribeiro, Ana Paula Badan ; da Silva, Roberta Claro ; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo

Journal of the American Oil Chemists' Society, 2014-01, Vol.91 (1), p.111-123 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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7
Instrumental Methods for the Evaluation of Interesterified Fats
Instrumental Methods for the Evaluation of Interesterified Fats
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Instrumental Methods for the Evaluation of Interesterified Fats

Ribeiro, Ana Paula B. ; Basso, Rodrigo Côrrea ; Grimaldi, Renato ; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo

Food analytical methods, 2009-12, Vol.2 (4), p.282-302 [Periódico revisado por pares]

New York: Springer-Verlag

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8
Crystallisation of monoacylglycerols and triacylglycerols at different proportions: Kinetics and structure
Crystallisation of monoacylglycerols and triacylglycerols at different proportions: Kinetics and structure
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Crystallisation of monoacylglycerols and triacylglycerols at different proportions: Kinetics and structure

da Silva, Roberta Claro ; Soares, Fabiana Andreia Schäfer De Martini ; Maruyama, Jessica Mayumi ; Dagostinho, Natalia Roque ; Silva, Ylana Adami ; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio

International journal of food properties, 2017-12, Vol.20 (sup1), p.S385-S398 [Periódico revisado por pares]

Abingdon: Taylor & Francis

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9
Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends
Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends
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Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends

Ribeiro, Ana Paula Badan ; Basso, Rodrigo Corrêa ; Grimaldi, Renato ; Gioielli, Luiz Antonio ; dos Santos, Adenilson Oliveira ; Cardoso, Lisandro Pavie ; Guaraldo Gonçalves, Lireny A.

Food research international, 2009-10, Vol.42 (8), p.1153-1162 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Interesterification of Lard and Soybean Oil Blends Catalyzed by Immobilized Lipase in a Continuous Packed Bed Reactor
Interesterification of Lard and Soybean Oil Blends Catalyzed by Immobilized Lipase in a Continuous Packed Bed Reactor
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Interesterification of Lard and Soybean Oil Blends Catalyzed by Immobilized Lipase in a Continuous Packed Bed Reactor

da Silva, Roberta Claro ; Soares, Fabiana Andreia Schaffer De Martini ; Fernandes, Thaís Gonzaga ; Castells, Anna Laura Donadi ; da Silva, Kelly Caroline Guimarães ; Gonçalves, Maria Inês Almeida ; Ming, Chiu Chih ; Gonçalves, Lireny Aparecida Guaraldo ; Gioielli, Luiz Antonio

Journal of the American Oil Chemists' Society, 2011-12, Vol.88 (12), p.1925-1933 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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