Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil (2014)
- Authors:
- USP affiliated authors: GONÇALVES, MARIA INES DE ALMEIDA - FCF ; GIOIELLI, LUIZ ANTONIO - FCF
- Unidade: FCF
- DOI: 10.1021/jf405221n
- Subjects: MICROSCOPIA; CRISTALIZAÇÃO; TECNOLOGIA DE ALIMENTOS; ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
- Language: Inglês
- Imprenta:
- Publisher place: Washington
- Date published: 2014
- Source:
- Título: Journal of Agricultural and Food Chemistry
- ISSN: 0021-8561
- Volume/Número/Paginação/Ano: v. 62, n. 10, p. 2253-2263, 2014
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
MARUYAMA, Jessica Mayumi et al. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil. Journal of Agricultural and Food Chemistry, v. 62, n. 10, p. 2253-2263, 2014Tradução . . Disponível em: https://doi.org/10.1021/jf405221n. Acesso em: 14 fev. 2026. -
APA
Maruyama, J. M., Soares, F. A. S. de M., D'Agostinho, N. R., Gonçalves, M. I. de A., Gioielli, L. A., & Silva, R. C. da. (2014). Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil. Journal of Agricultural and Food Chemistry, 62( 10), 2253-2263. doi:10.1021/jf405221n -
NLM
Maruyama JM, Soares FAS de M, D'Agostinho NR, Gonçalves MI de A, Gioielli LA, Silva RC da. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62( 10): 2253-2263.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1021/jf405221n -
Vancouver
Maruyama JM, Soares FAS de M, D'Agostinho NR, Gonçalves MI de A, Gioielli LA, Silva RC da. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62( 10): 2253-2263.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1021/jf405221n - Characterization of physico-chemical properties of ternary blends of palm stearin, coconut oil and canola oil
- Structured lipids obtained by chemical interesterification of olive oil and palm stearin
- Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons
- Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor
- Effects of topical application of vegetable oil blends and structured lipids on wound healing
- Distribuição regioespecífica de ácidos graxos em triacilgliceróis de óleos derivados do fruto da palma
- Derivados azoicos da oxina com sulfas potencialmente antimalaricas
- Síntese de pro-fármacos poliméricos potencialmente ativos em doença de Chagas. I. Derivado do dextrano com metronidazol
- Effects of topical application of vegetable oil blends and structured lipids on wound healing
- Production of vegetable oil blends and structured lipids and their effect on wound healing
Informações sobre o DOI: 10.1021/jf405221n (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
