Development of fat bases from milk fat and palm olein blends for application in probiotic margarine (2014)
- Authors:
- USP affiliated authors: GIOIELLI, LUIZ ANTONIO - FCF ; RACT, JULIANA NEVES RODRIGUES - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: MARGARINA; PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 50, suppl. 1, p. 41 res. FCF079, 2014
- Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences
-
ABNT
SANTOS, Clara Simone dos et al. Development of fat bases from milk fat and palm olein blends for application in probiotic margarine. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 14 fev. 2026. , 2014 -
APA
Santos, C. S. dos, Souza, C. H. B. de, Silva, R. C. da, Gioielli, L. A., Ract, J. N. R., & Saad, S. M. I. (2014). Development of fat bases from milk fat and palm olein blends for application in probiotic margarine. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Santos CS dos, Souza CHB de, Silva RC da, Gioielli LA, Ract JNR, Saad SMI. Development of fat bases from milk fat and palm olein blends for application in probiotic margarine. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 41 res. FCF079.[citado 2026 fev. 14 ] -
Vancouver
Santos CS dos, Souza CHB de, Silva RC da, Gioielli LA, Ract JNR, Saad SMI. Development of fat bases from milk fat and palm olein blends for application in probiotic margarine. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 41 res. FCF079.[citado 2026 fev. 14 ] - Milk fat protects Bifidobacterium animalis subsp. lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads
- Physicochemical properties of fat bases for the preparation of probiotic spreads and the viability of Bifidobacterium animalis Bb-12
- Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread
- Pesquisadores do FoRC tentam aperfeiçoar alimento cremoso probiótico [Entrevista a Karina Ninni Ramos]
- Efeito do tamanho da cadeia de ácidos graxos na síntese de lipídio estruturado por acidólise enzimática de Single Cell Oil
- Influência do perfil de ácidos graxos sobre propriedades físicas e oleogéis
- Influência da interação entre cera de candelilla e monoestearato de sorbitana sobre a consistência de oleogéis
- Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids
- Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure
- Development of oleogels based on high oleic sunflower oil structured by sorbitan monostearate and Candelilla wax
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