Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification (2010)
- Authors:
- Autor USP: GIOIELLI, LUIZ ANTONIO - FCF
- Unidade: FCF
- Subjects: ÁCIDOS GRAXOS; SUBSTITUTOS DO LEITE HUMANO
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 46, suppl. 2, p. 33 res. FCF061, 2010
- Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo
-
ABNT
CAPACLA, Isabele Renata et al. Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 18 mar. 2026. , 2010 -
APA
Capacla, I. R., Silva, R. C. da, Hazzan, M., Soares, F. A. S. de M., & Gioielli, L. A. (2010). Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Capacla IR, Silva RC da, Hazzan M, Soares FAS de M, Gioielli LA. Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 33 res. FCF061.[citado 2026 mar. 18 ] -
Vancouver
Capacla IR, Silva RC da, Hazzan M, Soares FAS de M, Gioielli LA. Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 33 res. FCF061.[citado 2026 mar. 18 ] - Desenvolvimento de novos sucedâneos da gordura do leite humano com incorporação de DHA
- Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil
- Consistency of structured lipids from fish oil and palm kernel fat
- Consistencia de manteiga de cacau e seus sucedaneos comerciais: analise comparativa entre penetrometro de cone e analisador de textura
- Analise do perfil de textura de chocolates comerciais tipo cobertura
- Misturas entre manteiga de cacau e sucedaneos comerciais
- Resenha sem título próprio
- Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein
- Misturas entre manteiga de cacau e sucedaneos comerciais: estudo diagramas de curvas iso-solidas e de iso-consistencia
- Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
