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Comparação entre os métodos de determinação de índice de iodo para gordura de soja parcialmente hidrogenada
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2017-12-06)
The hydrogenation process is very important in the manufacture of by-products of soybean oil, and is intended to reduce the degree of unsaturation to increase oxidative stability and melt temperature. The control of the ...
The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils
(Inst Grasa Sus DerivadosSevilleEspanha, 2005)
Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil
(SpringerNew YorkEUA, 2014)
Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
(Wiley-blackwellHobokenEUA, 2013)
Comportamiento del perfil de ácidos grasos de aceites y materias grasas hidrogenadas sometidos a calentamiento prolongadoBehaviour of fatty acid profile in oils and hydrogenated fats subjected to prolonged heating
(Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias, 2013)
Sorbitan And Sucrose Esters As Modifiers Of The Solidification Properties Of Zero Trans Fats
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)
Modelling the effect of temperature on the lipid solid fat content (SFC)
(Elsevier Science BvAmsterdamHolanda, 2012)
Fatty Acid (fa) Compositions And Trans Content Of Frequently Consumed Edible Oils And Fats From Iran' Market
(Bentham Science Publ LtdSharjah, 2016)
Trans fat scenario in Argentina: legislation, consumption, and potential replacement solutions
(Nova Science Publishers, 2017)
The increase in the degree of saturation of fatty acids byhydrogenation has been widely employed in the food industry since thebeginning of the last century. In partial hydrogenation, trans fatty acid arealso formed, the ...