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Artigo de periodico
Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends (2009)
Ribeiro, Ana Paula Badan; Basso, Rodrigo Corrêa; Grimaldi, Renato; Gioielli, Luiz Antonio ; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Research International. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, HIDROGENAÇÃO
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ABNT
RIBEIRO, Ana Paula Badan et al. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Research International, v. 42, n. 8, p. 1153-1162, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.05.016. Acesso em: 10 nov. 2024.
APA
Ribeiro, A. P. B., Basso, R. C., Grimaldi, R., Gioielli, L. A., Santos, A. O. dos, Cardoso, L. P., & Gonçalves, L. A. G. (2009). Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Research International, 42( 8), 1153-1162. doi:10.1016/j.foodres.2009.05.016
NLM
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Food Research International. 2009 ; 42( 8): 1153-1162.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2009.05.016
Vancouver
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Food Research International. 2009 ; 42( 8): 1153-1162.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2009.05.016
Artigo de periodico
Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein (2009)
Soares, Fabiana Andréia Schafer de Martini; Silva, Roberta Claro da; Silva, Kelly Caroline Guimarães da; Lourenço, Maíra Bertolessi; Soares, Daniela Ferreira; Gioielli, Luiz Antonio
Source: Food Research International. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, LIPÍDEOS, GORDURAS
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ABNT
SOARES, Fabiana Andréia Schafer de Martini et al. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Research International, v. 42, n. 9, p. 1287-1294, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.03.022. Acesso em: 10 nov. 2024.
APA
Soares, F. A. S. de M., Silva, R. C. da, Silva, K. C. G. da, Lourenço, M. B., Soares, D. F., & Gioielli, L. A. (2009). Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Research International, 42( 9), 1287-1294. doi:10.1016/j.foodres.2009.03.022
NLM
Soares FAS de M, Silva RC da, Silva KCG da, Lourenço MB, Soares DF, Gioielli LA. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein [Internet]. Food Research International. 2009 ; 42( 9): 1287-1294.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.022
Vancouver
Soares FAS de M, Silva RC da, Silva KCG da, Lourenço MB, Soares DF, Gioielli LA. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein [Internet]. Food Research International. 2009 ; 42( 9): 1287-1294.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.022
Artigo de periodico
Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications (2009)
Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Research International. Unidade: FCF
Subjects: HIDROGENAÇÃO, LIPÍDEOS, SOJA, GORDURAS
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ABNT
RIBEIRO, Ana Paula Badan et al. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, v. 42, n. 3, p. 401-410, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.01.012. Acesso em: 10 nov. 2024.
APA
Ribeiro, A. P. B., Grimaldi, R., Gioielli, L. A., & Gonçalves, L. A. G. (2009). Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, 42( 3), 401-410. doi:10.1016/j.foodres.2009.01.012
NLM
Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012
Vancouver
Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012
Artigo de periodico
Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk (2009)
Oliveira, Ricardo Pinheiro de Souza ; Florence, Ana Carolina Rodrigues; Silva, Roberta Claro da; Perego, Patrizia; Converti, Attilio; Gioielli, Luiz Antonio ; Oliveira, Maricê Nogueira de
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOCOCCUS, LEITE, BACTÉRIAS, MICROBIOLOGIA DE ALIMENTOS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, v. 128, n. 3, p. 467-472, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012. Acesso em: 10 nov. 2024.
APA
Oliveira, R. P. de S., Florence, A. C. R., Silva, R. C. da, Perego, P., Converti, A., Gioielli, L. A., & Oliveira, M. N. de. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology, 128( 3), 467-472. doi:10.1016/j.ijfoodmicro.2008.10.012
NLM
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012
Vancouver
Oliveira RP de S, Florence ACR, Silva RC da, Perego P, Converti A, Gioielli LA, Oliveira MN de. Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk [Internet]. International Journal of Food Microbiology. 2009 ; 128( 3): 467-472.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2008.10.012
Artigo de periodico
Physical and chemical properties of milkfat and phytosterol esters blends (2007)
Rodrigues, Juliana Neves; Torres, Rosângela Pavan; Mancini-Filho, Jorge ; Gioielli, Luiz Antonio
Source: Food Research International. Unidade: FCF
Subjects: ÁCIDOS GRAXOS, CROMATOGRAFIA A GÁS (MÉTODOS)
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ABNT
RODRIGUES, Juliana Neves et al. Physical and chemical properties of milkfat and phytosterol esters blends. Food Research International, v. 40, n. 6, p. 748-755, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2007.01.004. Acesso em: 10 nov. 2024.
APA
Rodrigues, J. N., Torres, R. P., Mancini-Filho, J., & Gioielli, L. A. (2007). Physical and chemical properties of milkfat and phytosterol esters blends. Food Research International, 40( 6), 748-755. doi:10.1016/j.foodres.2007.01.004
NLM
Rodrigues JN, Torres RP, Mancini-Filho J, Gioielli LA. Physical and chemical properties of milkfat and phytosterol esters blends [Internet]. Food Research International. 2007 ; 40( 6): 748-755.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2007.01.004
Vancouver
Rodrigues JN, Torres RP, Mancini-Filho J, Gioielli LA. Physical and chemical properties of milkfat and phytosterol esters blends [Internet]. Food Research International. 2007 ; 40( 6): 748-755.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodres.2007.01.004
Artigo de periodico
Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats (2003)
Gioielli, Luiz Antonio ; Simões, I. S.; Rodrigues, Juliana Neves
Source: Journal of Food Engineering. Unidade: FCF
Subjects: BIOTECNOLOGIA, BIOQUÍMICA, GORDURAS
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ABNT
GIOIELLI, Luiz Antonio e SIMÕES, I. S. e RODRIGUES, Juliana Neves. Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats. Journal of Food Engineering, v. 57, n. 4, p. 347-355, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0260-8774(02)00355-2. Acesso em: 10 nov. 2024.
APA
Gioielli, L. A., Simões, I. S., & Rodrigues, J. N. (2003). Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats. Journal of Food Engineering, 57( 4), 347-355. doi:10.1016/s0260-8774(02)00355-2
NLM
Gioielli LA, Simões IS, Rodrigues JN. Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats [Internet]. Journal of Food Engineering. 2003 ; 57( 4): 347-355.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/s0260-8774(02)00355-2
Vancouver
Gioielli LA, Simões IS, Rodrigues JN. Crystal morphology and interactions of binary and ternary mixtures of hydrogenated fats [Internet]. Journal of Food Engineering. 2003 ; 57( 4): 347-355.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/s0260-8774(02)00355-2
Artigo de periodico
Chemical interesterification of milkfat and milkfat-corn oil blends (2003)
Rodrigues, Juliana Neves; Gioielli, Luiz Antonio
Source: Food Research International. Unidade: FCF
Subjects: GORDURAS, LEITE, COMPOSIÇÃO DE ALIMENTOS, BIOQUÍMICA
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ABNT
RODRIGUES, Juliana Neves e GIOIELLI, Luiz Antonio. Chemical interesterification of milkfat and milkfat-corn oil blends. Food Research International, v. 36, n. 2, p. 149-159, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0963-9969(02)00130-8. Acesso em: 10 nov. 2024.
APA
Rodrigues, J. N., & Gioielli, L. A. (2003). Chemical interesterification of milkfat and milkfat-corn oil blends. Food Research International, 36( 2), 149-159. doi:10.1016/s0963-9969(02)00130-8
NLM
Rodrigues JN, Gioielli LA. Chemical interesterification of milkfat and milkfat-corn oil blends [Internet]. Food Research International. 2003 ; 36( 2): 149-159.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/s0963-9969(02)00130-8
Vancouver
Rodrigues JN, Gioielli LA. Chemical interesterification of milkfat and milkfat-corn oil blends [Internet]. Food Research International. 2003 ; 36( 2): 149-159.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/s0963-9969(02)00130-8
Artigo de periodico
Fed-batch addition of urea for Spirulina platensis cultivation - Thermodynamics and material and energy balances (2003)
Torre, Paolo; Sassano, Carlos Eduardo Nascimento; Sato, Sunao; Converti, Attilio; Gioielli, Luiz Antonio ; Carvalho, João Carlos Monteiro de
Source: Enzyme and Microbial Technology. Unidade: FCF
Subjects: MICROALGAS (PRODUÇÃO), TERMODINÂMICA, BIOENERGÉTICA, BIOQUÍMICA
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ABNT
TORRE, Paolo et al. Fed-batch addition of urea for Spirulina platensis cultivation - Thermodynamics and material and energy balances. Enzyme and Microbial Technology, v. 33, n. 5, p. 698-707, 2003Tradução . . Acesso em: 10 nov. 2024.
APA
Torre, P., Sassano, C. E. N., Sato, S., Converti, A., Gioielli, L. A., & Carvalho, J. C. M. de. (2003). Fed-batch addition of urea for Spirulina platensis cultivation - Thermodynamics and material and energy balances. Enzyme and Microbial Technology, 33( 5), 698-707.
NLM
Torre P, Sassano CEN, Sato S, Converti A, Gioielli LA, Carvalho JCM de. Fed-batch addition of urea for Spirulina platensis cultivation - Thermodynamics and material and energy balances. Enzyme and Microbial Technology. 2003 ; 33( 5): 698-707.[citado 2024 nov. 10 ]
Vancouver
Torre P, Sassano CEN, Sato S, Converti A, Gioielli LA, Carvalho JCM de. Fed-batch addition of urea for Spirulina platensis cultivation - Thermodynamics and material and energy balances. Enzyme and Microbial Technology. 2003 ; 33( 5): 698-707.[citado 2024 nov. 10 ]

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