Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols (2005)
- Authors:
- Autor USP: GIOIELLI, LUIZ ANTONIO - FCF
- Unidade: FCF
- Subjects: TECNOLOGIA DE ALIMENTOS; GORDURAS; LIPÍDEOS (PROPRIEDADES FÍSICO-QUÍMICAS)
- Language: Inglês
- Imprenta:
- Publisher: Institute of Food Technologists
- Publisher place: Chicago
- Date published: 2005
- Source:
- Título do periódico: Book of Abstracts
- Conference titles: IFT Annual Meeting and Food Expo
-
ABNT
CHIU, Ming Chih; GIOIELLI, Luiz Antonio; GRIMALDI, Renato. Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. Anais.. Chicago: Institute of Food Technologists, 2005. -
APA
Chiu, M. C., Gioielli, L. A., & Grimaldi, R. (2005). Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. In Book of Abstracts. Chicago: Institute of Food Technologists. -
NLM
Chiu MC, Gioielli LA, Grimaldi R. Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. Book of Abstracts. 2005 ; -
Vancouver
Chiu MC, Gioielli LA, Grimaldi R. Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. Book of Abstracts. 2005 ; - Structured lipids produced with lard and soybean oil by enzymatic interesterification in a continuous packed-bed reactor
- Solid fat content and consistency of binary mixtures between lard and soybean oil after enzymatic interesterification
- Fracionamento e intersterificação de gordura de babacu e azeite de dendê
- Composicao em triacilglicerois da manteiga de cacau e de seus sucedaneos comerciais
- Analise do perfil de textura de chocolates comerciais tipo cobertura
- Crystallization and polymorphism behavior of lipid systems containing triacylglycerols with added diacylglycerols
- Análise do conteúdo de gordura sólida de misturas binárias e ternárias de gorduras de palma, palmiste e triacilgliceróis de cadeia média, após a reação de interesterificação
- Propriedades físico-químicas das misturas de gordura abdomnal de frango, suas estearinas e gordura de toucinho
- Structured lipids from binary and ternary blends of palm oil, palm kernel oil, and medium chain triacylglycerols
- Misturas binárias e ternárias de gorduras hidrogenadas na formulação de margarinas
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