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Artigo de periodico
Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols (2014)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Maruyama, Jessica Mayumi; D'Agostinho, Natália Roque; Silva, Ylana Adami; Calligaris, Guilherme Andrade; Ribeiro, Ana Paula Badan; Cardoso, Lisandro Pavie; Gioielli, Luiz Antonio
Source: Food Research International. Unidade: FCF
Subjects: POLIMORFISMO, CRISTALIZAÇÃO, MICROSCOPIA
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ABNT
SILVA, Roberta Claro da et al. Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols. Food Research International, v. 55, p. 436-444, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.11.037. Acesso em: 05 nov. 2024.
APA
Silva, R. C. da, Soares, F. A. S. de M., Maruyama, J. M., D'Agostinho, N. R., Silva, Y. A., Calligaris, G. A., et al. (2014). Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols. Food Research International, 55, 436-444. doi:10.1016/j.foodres.2013.11.037
NLM
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Calligaris GA, Ribeiro APB, Cardoso LP, Gioielli LA. Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols [Internet]. Food Research International. 2014 ; 55 436-444.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodres.2013.11.037
Vancouver
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Calligaris GA, Ribeiro APB, Cardoso LP, Gioielli LA. Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols [Internet]. Food Research International. 2014 ; 55 436-444.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodres.2013.11.037
Trabalho de evento-resumo periodico
Continuous enzimatic interesterification using canola oil, coconut oil and palm stearin for formulation of margarine with low trans isomers (2014)
Almeida, Irene Maria Oliveira de; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Silva, Roberta Claro da
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences. Unidade: FCF
Subjects: MARGARINA, LIPÍDEOS
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ABNT
ALMEIDA, Irene Maria Oliveira de et al. Continuous enzimatic interesterification using canola oil, coconut oil and palm stearin for formulation of margarine with low trans isomers. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 05 nov. 2024. , 2014
APA
Almeida, I. M. O. de, Soares, F. A. S. de M., Gioielli, L. A., & Silva, R. C. da. (2014). Continuous enzimatic interesterification using canola oil, coconut oil and palm stearin for formulation of margarine with low trans isomers. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Almeida IMO de, Soares FAS de M, Gioielli LA, Silva RC da. Continuous enzimatic interesterification using canola oil, coconut oil and palm stearin for formulation of margarine with low trans isomers. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 28 res. FCF052.[citado 2024 nov. 05 ]
Vancouver
Almeida IMO de, Soares FAS de M, Gioielli LA, Silva RC da. Continuous enzimatic interesterification using canola oil, coconut oil and palm stearin for formulation of margarine with low trans isomers. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 28 res. FCF052.[citado 2024 nov. 05 ]
Artigo de periodico
Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil (2014)
Maruyama, Jessica Mayumi; Soares, Fabiana Andréia Schafer de Martini; D'Agostinho, Natália Roque; Gonçalves, Maria Inês de Almeida; Gioielli, Luiz Antonio ; Silva, Roberta Claro da
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: MICROSCOPIA, CRISTALIZAÇÃO, TECNOLOGIA DE ALIMENTOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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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: 05 nov. 2024.
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 2024 nov. 05 ] 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 2024 nov. 05 ] Available from: https://doi.org/10.1021/jf405221n
Trabalho de evento-resumo periodico
Development of structured lipids substituted of the human milk fat from fractionated lard and safflower oil (2014)
Cerquinho, Julia; Almeida, Irene Maria Oliveira de; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Silva, Roberta Claro da
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences. Unidade: FCF
Subjects: SUBSTITUTOS DO LEITE HUMANO, ÁCIDOS GRAXOS
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ABNT
CERQUINHO, Julia et al. Development of structured lipids substituted of the human milk fat from fractionated lard and safflower oil. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 05 nov. 2024. , 2014
APA
Cerquinho, J., Almeida, I. M. O. de, Soares, F. A. S. de M., Gioielli, L. A., & Silva, R. C. da. (2014). Development of structured lipids substituted of the human milk fat from fractionated lard and safflower oil. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Cerquinho J, Almeida IMO de, Soares FAS de M, Gioielli LA, Silva RC da. Development of structured lipids substituted of the human milk fat from fractionated lard and safflower oil. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 35 res. FCF066.[citado 2024 nov. 05 ]
Vancouver
Cerquinho J, Almeida IMO de, Soares FAS de M, Gioielli LA, Silva RC da. Development of structured lipids substituted of the human milk fat from fractionated lard and safflower oil. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 35 res. FCF066.[citado 2024 nov. 05 ]
Artigo de periodico
Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification (2013)
Silva, Roberta Claro da; Ribeiro, Ana Paula Badan; Soares, Fabiana Andréia Schafer de Martini; Capacla, Isabele Renata; Hazzan, Marcia; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gioielli, Luiz Antonio
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Subjects: SUBSTITUTOS DO LEITE HUMANO, ÓLEO DE SOJA, DIFRAÇÃO POR RAIOS X
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ABNT
SILVA, Roberta Claro da et al. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification. Journal of the American Oil Chemists Society, v. 90, n. 5, p. 631-639, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11746-013-2208-1. Acesso em: 05 nov. 2024.
APA
Silva, R. C. da, Ribeiro, A. P. B., Soares, F. A. S. de M., Capacla, I. R., Hazzan, M., Santos, A. O. dos, et al. (2013). Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification. Journal of the American Oil Chemists Society, 90( 5), 631-639. doi:10.1007/s11746-013-2208-1
NLM
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Santos AO dos, Cardoso LP, Gioielli LA. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification [Internet]. Journal of the American Oil Chemists Society. 2013 ; 90( 5): 631-639.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s11746-013-2208-1
Vancouver
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Santos AO dos, Cardoso LP, Gioielli LA. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification [Internet]. Journal of the American Oil Chemists Society. 2013 ; 90( 5): 631-639.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1007/s11746-013-2208-1
Trabalho de evento-resumo periodico
Effect of high intensity ultrasound in criystalline properties of palm olein and coconut oil added emulsifiers (2013)
Maruyama, Jéssica Mayumi; Martini, Silvana; D'Agostinho, Natália Roque; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Silva, Roberta Claro da
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences. Unidade: FCF
Subjects: TECNOLOGIA DE ALIMENTOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARUYAMA, Jéssica Mayumi et al. Effect of high intensity ultrasound in criystalline properties of palm olein and coconut oil added emulsifiers. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 05 nov. 2024. , 2013
APA
Maruyama, J. M., Martini, S., D'Agostinho, N. R., Soares, F. A. S. de M., Gioielli, L. A., & Silva, R. C. da. (2013). Effect of high intensity ultrasound in criystalline properties of palm olein and coconut oil added emulsifiers. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Maruyama JM, Martini S, D'Agostinho NR, Soares FAS de M, Gioielli LA, Silva RC da. Effect of high intensity ultrasound in criystalline properties of palm olein and coconut oil added emulsifiers. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 45 res. FCF086.[citado 2024 nov. 05 ]
Vancouver
Maruyama JM, Martini S, D'Agostinho NR, Soares FAS de M, Gioielli LA, Silva RC da. Effect of high intensity ultrasound in criystalline properties of palm olein and coconut oil added emulsifiers. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 45 res. FCF086.[citado 2024 nov. 05 ]
Artigo de periodico
Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines (2013)
Soares, Fabiana Andréia Schafer de Martini; Osório, Natália M; Silva, Roberta Claro da; Gioielli, Luiz Antonio ; Ferreira Dias, Suzana
Source: European Journal of Lipid Science and Technology. Unidade: FCF
Subjects: LIPASE, ÁCIDOS GRAXOS
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ABNT
SOARES, Fabiana Andréia Schafer de Martini et al. Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines. European Journal of Lipid Science and Technology, v. 115, n. 4, p. 413-428, 2013Tradução . . Disponível em: https://doi.org/10.1002/ejlt.201200418. Acesso em: 05 nov. 2024.
APA
Soares, F. A. S. de M., Osório, N. M., Silva, R. C. da, Gioielli, L. A., & Ferreira Dias, S. (2013). Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines. European Journal of Lipid Science and Technology, 115( 4), 413-428. doi:10.1002/ejlt.201200418
NLM
Soares FAS de M, Osório NM, Silva RC da, Gioielli LA, Ferreira Dias S. Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines [Internet]. European Journal of Lipid Science and Technology. 2013 ; 115( 4): 413-428.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1002/ejlt.201200418
Vancouver
Soares FAS de M, Osório NM, Silva RC da, Gioielli LA, Ferreira Dias S. Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines [Internet]. European Journal of Lipid Science and Technology. 2013 ; 115( 4): 413-428.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1002/ejlt.201200418
Trabalho de evento-resumo
Crystallization and polymorphism behavior of lipid systems containing triacyglycerols with added diacylglycerols (2012)
Maruyama, Jéssica Mayumi; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica da Universidade de São Paulo (SIICUSP). Unidade: FCF
Assunto: CRISTALIZAÇÃO
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ABNT
MARUYAMA, Jéssica Mayumi et al. Crystallization and polymorphism behavior of lipid systems containing triacyglycerols with added diacylglycerols. 2012, Anais.. São Paulo: USP/Pró-Reitoria de Pesquisa, 2012. Disponível em: https://uspdigital.usp.br/siicusp/cdOnlineTrabalhoVisualizarResumo?numeroInscricaoTrabalho=1753&numeroEdicao=20. Acesso em: 05 nov. 2024.
APA
Maruyama, J. M., Silva, R. C. da, Soares, F. A. S. de M., & Gioielli, L. A. (2012). Crystallization and polymorphism behavior of lipid systems containing triacyglycerols with added diacylglycerols. In Resumos. São Paulo: USP/Pró-Reitoria de Pesquisa. Recuperado de https://uspdigital.usp.br/siicusp/cdOnlineTrabalhoVisualizarResumo?numeroInscricaoTrabalho=1753&numeroEdicao=20
NLM
Maruyama JM, Silva RC da, Soares FAS de M, Gioielli LA. Crystallization and polymorphism behavior of lipid systems containing triacyglycerols with added diacylglycerols [Internet]. Resumos. 2012 ;[citado 2024 nov. 05 ] Available from: https://uspdigital.usp.br/siicusp/cdOnlineTrabalhoVisualizarResumo?numeroInscricaoTrabalho=1753&numeroEdicao=20
Vancouver
Maruyama JM, Silva RC da, Soares FAS de M, Gioielli LA. Crystallization and polymorphism behavior of lipid systems containing triacyglycerols with added diacylglycerols [Internet]. Resumos. 2012 ;[citado 2024 nov. 05 ] Available from: https://uspdigital.usp.br/siicusp/cdOnlineTrabalhoVisualizarResumo?numeroInscricaoTrabalho=1753&numeroEdicao=20
Trabalho de evento-resumo periodico
Crystallization and polymorphism behavior of lipid systems containing triacylglycerols with added diacylglycerols (2012)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Maruyama, Jessica Mayumi; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting. Unidade: FCF
Subjects: CRISTALIZAÇÃO, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Roberta Claro da et al. Crystallization and polymorphism behavior of lipid systems containing triacylglycerols with added diacylglycerols. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 05 nov. 2024. , 2012
APA
Silva, R. C. da, Soares, F. A. S. de M., Maruyama, J. M., & Gioielli, L. A. (2012). Crystallization and polymorphism behavior of lipid systems containing triacylglycerols with added diacylglycerols. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Silva RC da, Soares FAS de M, Maruyama JM, Gioielli LA. Crystallization and polymorphism behavior of lipid systems containing triacylglycerols with added diacylglycerols. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 3 res. FCF001.[citado 2024 nov. 05 ]
Vancouver
Silva RC da, Soares FAS de M, Maruyama JM, Gioielli LA. Crystallization and polymorphism behavior of lipid systems containing triacylglycerols with added diacylglycerols. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 3 res. FCF001.[citado 2024 nov. 05 ]

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