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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: 03 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. 03 ] 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. 03 ] Available from: https://doi.org/10.1007/s11746-013-2208-1
Artigo de periodico
Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties (2012)
Soares, Fabiana Andréia Schäfer de Martini; Silva, Roberta Claro da; Hazzan, Marcia; Capacla, Isabele Renata; Viccola, Elise Raduan; Maruyama, Jessica Mayumi; Gioielli, Luiz Antonio
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Assunto: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS (PROPRIEDADES FÍSICO-QUÍMICAS)
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SOARES, Fabiana Andréia Schäfer de Martini et al. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties. Journal of Agricultural and Food Chemistry, v. 60, n. 6, p. 1461-1469, 2012Tradução . . Disponível em: https://doi.org/10.1021/jf204111t. Acesso em: 03 nov. 2024.
APA
Soares, F. A. S. de M., Silva, R. C. da, Hazzan, M., Capacla, I. R., Viccola, E. R., Maruyama, J. M., & Gioielli, L. A. (2012). Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties. Journal of Agricultural and Food Chemistry, 60( 6), 1461-1469. doi:10.1021/jf204111t
NLM
Soares FAS de M, Silva RC da, Hazzan M, Capacla IR, Viccola ER, Maruyama JM, Gioielli LA. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties [Internet]. Journal of Agricultural and Food Chemistry. 2012 ; 60( 6): 1461-1469.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1021/jf204111t
Vancouver
Soares FAS de M, Silva RC da, Hazzan M, Capacla IR, Viccola ER, Maruyama JM, Gioielli LA. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties [Internet]. Journal of Agricultural and Food Chemistry. 2012 ; 60( 6): 1461-1469.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1021/jf204111t
Artigo de periodico
Distribuição regioespecífica de ácidos graxos em triacilgliceróis de óleos derivados do fruto da palma (2011)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Hazzan, Marcia; Capacla, Isabele Renata; Viccola, Elise Raduan; Ract, Juliana Neves Rodrigues ; Gonçalves, Maria Inês de Almeida; Gioielli, Luiz Antonio
Source: O&G Alimentos e Tecnologia. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, ÁCIDOS GRAXOS
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ABNT
SILVA, Roberta Claro da et al. Distribuição regioespecífica de ácidos graxos em triacilgliceróis de óleos derivados do fruto da palma. O&G Alimentos e Tecnologia, v. 13, n. 105, p. 32-41, 2011Tradução . . Acesso em: 03 nov. 2024.
APA
Silva, R. C. da, Soares, F. A. S. de M., Hazzan, M., Capacla, I. R., Viccola, E. R., Ract, J. N. R., et al. (2011). Distribuição regioespecífica de ácidos graxos em triacilgliceróis de óleos derivados do fruto da palma. O&G Alimentos e Tecnologia, 13( 105), 32-41.
NLM
Silva RC da, Soares FAS de M, Hazzan M, Capacla IR, Viccola ER, Ract JNR, Gonçalves MI de A, Gioielli LA. Distribuição regioespecífica de ácidos graxos em triacilgliceróis de óleos derivados do fruto da palma. O&G Alimentos e Tecnologia. 2011 ; 13( 105): 32-41.[citado 2024 nov. 03 ]
Vancouver
Silva RC da, Soares FAS de M, Hazzan M, Capacla IR, Viccola ER, Ract JNR, Gonçalves MI de A, Gioielli LA. Distribuição regioespecífica de ácidos graxos em triacilgliceróis de óleos derivados do fruto da palma. O&G Alimentos e Tecnologia. 2011 ; 13( 105): 32-41.[citado 2024 nov. 03 ]
Trabalho de evento-resumo periodico
Crystallization and polymorphism of human milk fat substitute produced by continuous enzymatic interesterification (2011)
Silva, Roberta Claro da; Ribeiro, Ana Paula Badan; Soares, Fabiana Andréia Schafer de Martini; Capacla, Isabele Renata; Hazzan, Marcia; Cardoso, Lisandro Pavie; Santos, Adenilson Oliveira dos; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: POLIMORFISMO, SUBSTITUTOS DO LEITE HUMANO
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ABNT
SILVA, Roberta Claro da et al. Crystallization and polymorphism of human milk fat substitute produced by continuous enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 03 nov. 2024. , 2011
APA
Silva, R. C. da, Ribeiro, A. P. B., Soares, F. A. S. de M., Capacla, I. R., Hazzan, M., Cardoso, L. P., et al. (2011). Crystallization and polymorphism of human milk fat substitute produced by continuous enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Cardoso LP, Santos AO dos, Gioielli LA. Crystallization and polymorphism of human milk fat substitute produced by continuous enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 77 res. FCF149.[citado 2024 nov. 03 ]
Vancouver
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Cardoso LP, Santos AO dos, Gioielli LA. Crystallization and polymorphism of human milk fat substitute produced by continuous enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 77 res. FCF149.[citado 2024 nov. 03 ]
Trabalho de evento-resumo
Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification (2010)
Capacla, Isabele Renata; Silva, Roberta Claro da; Hazzan, Marcia; 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
Subjects: ÁCIDOS GRAXOS, SUBSTITUTOS DO LEITE HUMANO
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ABNT
CAPACLA, Isabele Renata et al. Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. 2010, Anais.. São Paulo: USP/Pró-Reitoria de Pesquisa, 2010. . Acesso em: 03 nov. 2024.
APA
Capacla, I. R., Silva, R. C. da, Hazzan, M., Soares, F. A. S. de M., & Gioielli, L. A. (2010). Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. In Resumos. São Paulo: USP/Pró-Reitoria de Pesquisa.
NLM
Capacla IR, Silva RC da, Hazzan M, Soares FAS de M, Gioielli LA. Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. Resumos. 2010 ;[citado 2024 nov. 03 ]
Vancouver
Capacla IR, Silva RC da, Hazzan M, Soares FAS de M, Gioielli LA. Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. Resumos. 2010 ;[citado 2024 nov. 03 ]
Trabalho de evento-resumo periodico
Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor (2010)
Hazzan, Marcia; Silva, Roberta Claro da; Capacla, Isabele Renata; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: LIPÍDEOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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ABNT
HAZZAN, Marcia et al. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 03 nov. 2024. , 2010
APA
Hazzan, M., Silva, R. C. da, Capacla, I. R., Soares, F. A. S. de M., & Gioielli, L. A. (2010). Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Hazzan M, Silva RC da, Capacla IR, Soares FAS de M, Gioielli LA. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 25 res. FCF045.[citado 2024 nov. 03 ]
Vancouver
Hazzan M, Silva RC da, Capacla IR, Soares FAS de M, Gioielli LA. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 25 res. FCF045.[citado 2024 nov. 03 ]
Trabalho de evento-resumo
Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor (2010)
Hazzan, Marcia; Silva, Roberta Claro da; Capacla, Isabele Renata; Soares, Fabiana Schafer de Martini; Gioielli, Luiz Antonio
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica da Universidade de São Paulo (SIICUSP). Unidade: FCF
Subjects: ÁCIDOS GRAXOS, SUBSTITUTOS DO LEITE HUMANO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HAZZAN, Marcia et al. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. 2010, Anais.. São Paulo: USP/Pró-Reitoria de Pesquisa, 2010. . Acesso em: 03 nov. 2024.
APA
Hazzan, M., Silva, R. C. da, Capacla, I. R., Soares, F. S. de M., & Gioielli, L. A. (2010). Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. In Resumos. São Paulo: USP/Pró-Reitoria de Pesquisa.
NLM
Hazzan M, Silva RC da, Capacla IR, Soares FS de M, Gioielli LA. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Resumos. 2010 ;[citado 2024 nov. 03 ]
Vancouver
Hazzan M, Silva RC da, Capacla IR, Soares FS de M, Gioielli LA. Isothermal crystallization kinetics of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Resumos. 2010 ;[citado 2024 nov. 03 ]
Trabalho de evento-resumo periodico
Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons (2010)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Capacla, Isabele Renata; Hazzan, Marcia; Gonçalves, Maria Inês de Almeida; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: RESSONÂNCIA MAGNÉTICA NUCLEAR, TECNOLOGIA DE ALIMENTOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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ABNT
SILVA, Roberta Claro da et al. Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 03 nov. 2024. , 2010
APA
Silva, R. C. da, Soares, F. A. S. de M., Capacla, I. R., Hazzan, M., Gonçalves, M. I. de A., & Gioielli, L. A. (2010). Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Silva RC da, Soares FAS de M, Capacla IR, Hazzan M, Gonçalves MI de A, Gioielli LA. Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 91 res. FCF178.[citado 2024 nov. 03 ]
Vancouver
Silva RC da, Soares FAS de M, Capacla IR, Hazzan M, Gonçalves MI de A, Gioielli LA. Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 91 res. FCF178.[citado 2024 nov. 03 ]
Trabalho de evento-resumo periodico
Characterization of physico-chemical properties of ternary blends of palm stearin, coconut oil and canola oil (2010)
Soares, Fabiana Andréia Schafer de Martini; Silva, Roberta Claro da; Hazzan, Marcia; Capacla, Isabele Renata; Gonçalves, Maria Inês de Almeida; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, LIPÍDEOS, GORDURAS
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ABNT
SOARES, Fabiana Andréia Schafer de Martini et al. Characterization of physico-chemical properties of ternary blends of palm stearin, coconut oil and canola oil. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 03 nov. 2024. , 2010
APA
Soares, F. A. S. de M., Silva, R. C. da, Hazzan, M., Capacla, I. R., Gonçalves, M. I. de A., & Gioielli, L. A. (2010). Characterization of physico-chemical properties of ternary blends of palm stearin, coconut oil and canola oil. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Soares FAS de M, Silva RC da, Hazzan M, Capacla IR, Gonçalves MI de A, Gioielli LA. Characterization of physico-chemical properties of ternary blends of palm stearin, coconut oil and canola oil. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 14 res. FCF023.[citado 2024 nov. 03 ]
Vancouver
Soares FAS de M, Silva RC da, Hazzan M, Capacla IR, Gonçalves MI de A, Gioielli LA. Characterization of physico-chemical properties of ternary blends of palm stearin, coconut oil and canola oil. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 14 res. FCF023.[citado 2024 nov. 03 ]
Trabalho de evento-resumo periodico
Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification (2010)
Capacla, Isabele Renata; Silva, Roberta Claro da; Hazzan, Marcia; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: ÁCIDOS GRAXOS, SUBSTITUTOS DO LEITE HUMANO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAPACLA, Isabele Renata et al. Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 03 nov. 2024. , 2010
APA
Capacla, I. R., Silva, R. C. da, Hazzan, M., Soares, F. A. S. de M., & Gioielli, L. A. (2010). Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Capacla IR, Silva RC da, Hazzan M, Soares FAS de M, Gioielli LA. Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 33 res. FCF061.[citado 2024 nov. 03 ]
Vancouver
Capacla IR, Silva RC da, Hazzan M, Soares FAS de M, Gioielli LA. Comparison of DSC and NMR methods for determining solid fat content of binary mixtures between lard and soybean oil before and after enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 33 res. FCF061.[citado 2024 nov. 03 ]
Trabalho de evento-resumo periodico
Crystallization and melting behaviour of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor (2010)
Hazzan, Marcia; Silva, Roberta Claro da; Capacla, Isabele Renata; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HAZZAN, Marcia et al. Crystallization and melting behaviour of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 03 nov. 2024. , 2010
APA
Hazzan, M., Silva, R. C. da, Capacla, I. R., Soares, F. A. S. de M., & Gioielli, L. A. (2010). Crystallization and melting behaviour of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Hazzan M, Silva RC da, Capacla IR, Soares FAS de M, Gioielli LA. Crystallization and melting behaviour of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 24 res. FCF044.[citado 2024 nov. 03 ]
Vancouver
Hazzan M, Silva RC da, Capacla IR, Soares FAS de M, Gioielli LA. Crystallization and melting behaviour of structured lipids produced with lard and soybean oil by enzymatic interesterification in a continous packed bed reactor. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 24 res. FCF044.[citado 2024 nov. 03 ]

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