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Effect of Sucrose Esters and Sunflower Oil Addition on Crystalline Microstructure of a High-melting Milk Fat Fraction

Martini, Silvana; Puppo, Maria Cecilia; Hartel, Richard W.; Herrera, Maria Lidia (Wiley Blackwell Publishing, Inc, 2002-11)

The effects of sunflower oil (SFO) and the sucrose esters (SE) P-1670, P-170, and S-170 on crystalline microstructure of a high-melting milk fat fraction (HMF) was studied by polarized-light microscopy (PLM) and confocal ...

Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil

Puppo, Maria Cecilia; Martini, Silvana; Hartel, Richard W.; Herrera, Maria Lidia (Wiley Blackwell Publishing, Inc, 2002-11)

Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition ...

Microencapsulation of a Low- trans Fat in Trehalose as Affected by Emulsifier Type

Álvarez Cerimedo, María Soledad; Cerdeira, Marina; Candal, Roberto Jorge; Herrera, Maria Lidia (Springer, 2008-09)

A low-trans fat blend formulated with high linoleic sunflower seed oil (SFO) and a high melting fraction (HMF) of milk fat was encapsulated by freeze-drying emulsions. The selected emulsifiers were a mixed of the palmitic ...

Effects of addition of a palmitic sucrose ester on low-trans-fat blends crystallization in bulk and in oil-in-water emulsions

Huck Iriart, Cristián; Candal, Roberto Jorge; Herrera, Maria Lidia (Springer, 2009-12)

The effect of addition of a highly hydrophobic emulsifier, the palmitic sucrose ester P-170, on isothermal crystallization behavior of a high-melting fraction of milk fat (HMF) and its mixtures with 20% or 40% sunflower ...

Aplicação da fração estearina como modulador de cristalização no fracionamento térmico de gordura de leite anidra e na fabricação de chocolateApplication of the stearin fraction as a modulator for of crystallization in thermal fractionation of anhydrous milk fat and chocolate manufacturing

Bonomi, Élida Castilho, 1980- ([s.n.], 2013)

Efeito da adição de oleína da gordura do leite nas características da manteigaEffect of milk fat olein addition on butter characteristics

Queirós, Mayara de Souza, 1992- ([s.n.], 2015)

Emulsiones tipo crema preparadas a base de leche de soja 2: efecto de la agitación controlada sobre la reología de las cremasCream-like emulsions prepared with soybean milk: Effect of controlled stirring on rheological behaviour

Márquez, Andrés L.; Palazolo, Gonzalo Gastón; Wagner, Jorge (2005)

Extraction of fat from fermented Cupuacu seeds with supercritical solvents

de Azevedo, ABA; Kopcak, U; Mohamed, RS (Elsevier Science BvAmsterdamHolanda, 2003)

Influencia do tratamento UHT na qualidade do requeijão cremoso tradicional e lightInfluence of UHT processing on the quality of full fat and reduced fat requeijão cremoso

Gallina, Darlila Aparecida ([s.n.], 2005)

Desenvolvimento e aplicação de gorduras low trans em margarina e bolo tipo inglesDevelopment and application of low trans fat in margarine and plain cake

Becker-Almeida, Denise Fabiana Silvestre ([s.n.], 2008)