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Filtros : "Journal of Agricultural and Food Chemistry" "FCF" "FCF-FBT" Limpar

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  • 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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    • ABNT

      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: 28 set. 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 set. 28 ] 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 set. 28 ] Available from: https://doi.org/10.1021/jf204111t

  • Artigo de periodico

    Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions (2011)

    Branco, Gabriel Favalli; Rodrigues, Maria Isabel; Gioielli, Luiz Antonio ; Castro, Inar Alves de

    Source: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), OXIDAÇÃO, ÁCIDOS ASCÓRBICOS

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    • ABNT

      BRANCO, Gabriel Favalli et al. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, v. 59, n. 22, p. 12183\201312192, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf202808r. Acesso em: 28 set. 2024.

    • APA

      Branco, G. F., Rodrigues, M. I., Gioielli, L. A., & Castro, I. A. de. (2011). Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 59( 22), 12183\201312192. doi:10.1021/jf202808r

    • NLM

      Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 set. 28 ] Available from: https://doi.org/10.1021/jf202808r

    • Vancouver

      Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 set. 28 ] Available from: https://doi.org/10.1021/jf202808r

  • Artigo de periodico

    Interesterification of lipids using an immobilized sn-1,3- specific triacylglycerol lipase (1987)

    Schuch, R; Mukherjee, K D

    Source: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assunto: LIPÍDEOS

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    • ABNT

      SCHUCH, R e MUKHERJEE, K D. Interesterification of lipids using an immobilized sn-1,3- specific triacylglycerol lipase. Journal of Agricultural and Food Chemistry, v. 35, n. 6 , p. 1005-8, 1987Tradução . . Disponível em: https://doi.org/10.1021/jf00078a035. Acesso em: 28 set. 2024.

    • APA

      Schuch, R., & Mukherjee, K. D. (1987). Interesterification of lipids using an immobilized sn-1,3- specific triacylglycerol lipase. Journal of Agricultural and Food Chemistry, 35( 6 ), 1005-8. doi:10.1021/jf00078a035

    • NLM

      Schuch R, Mukherjee KD. Interesterification of lipids using an immobilized sn-1,3- specific triacylglycerol lipase [Internet]. Journal of Agricultural and Food Chemistry. 1987 ;35( 6 ): 1005-8.[citado 2024 set. 28 ] Available from: https://doi.org/10.1021/jf00078a035

    • Vancouver

      Schuch R, Mukherjee KD. Interesterification of lipids using an immobilized sn-1,3- specific triacylglycerol lipase [Internet]. Journal of Agricultural and Food Chemistry. 1987 ;35( 6 ): 1005-8.[citado 2024 set. 28 ] Available from: https://doi.org/10.1021/jf00078a035
  • 1

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