Physicochemical and oxidative stability evaluation of the functional dark chocolate with addition of phytosterols (2012)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: COLESTEROL; CHOCOLATE
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 48, suppl. 1, p. 81 res. FCF002, 2012
- Conference titles: Pharmaceutical Science and Technology Meeting
-
ABNT
GALASSO, Melissa e CASTRO, Inar Alves de. Physicochemical and oxidative stability evaluation of the functional dark chocolate with addition of phytosterols. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 28 dez. 2025. , 2012 -
APA
Galasso, M., & Castro, I. A. de. (2012). Physicochemical and oxidative stability evaluation of the functional dark chocolate with addition of phytosterols. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Galasso M, Castro IA de. Physicochemical and oxidative stability evaluation of the functional dark chocolate with addition of phytosterols. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 81 res. FCF002.[citado 2025 dez. 28 ] -
Vancouver
Galasso M, Castro IA de. Physicochemical and oxidative stability evaluation of the functional dark chocolate with addition of phytosterols. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 81 res. FCF002.[citado 2025 dez. 28 ] - The use of factorial design to accelerate the oxidation of oils containing different types of omega-3 fatty acids
- N-3 fatty acids and statins reduce total cholesterol and triacylglicerol without increase oxidative stress in moderately hyperlipidemic women
- Chemometric characterization of red wines from Brazil, Chile and Argentine based on retail price, color, sensory properties and antioxidant activity
- Brazil nut lipid oxidation analysis by chemical and sensory evaluation
- Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants
- Effect of lycopene on lipid profiles and oxidative status in rats supplemented with omega 3 fatty acids
- Effect of lycopene on lipid peroxidation of rats supplemented with eicosapentaenoic and docosahexaenoic fatty acids
- Oxidative stability of functional phytosterol-enriched dark chocolate
- Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil
- Geographical classification of tannat wines based on support vector machines and feature selection
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
