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Chemical interesterification: Alternative to production of zero trans fats
(Soc Brasileira QuimicaSao PauloBrasil, 2007)
Interesterificação química: alternativa para obtenção de gorduras zero transChemical interresterification: alternative to production of zero trans fats
(Sociedade Brasileira de Química, 2007)
Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications
(ELSEVIER SCIENCE BV, 2009)
Blends of soybean oil (50) and fully hydrogenated soybean oil (FHSBO), with 10%, 20%, 30%, 40% and 50% FHSBO (w/w) content were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100 ...
Análise de rotulagem de alimentos a partir da determinação, em larga escala, de gorduras trans
(Universidade Federal de Minas GeraisUFMG, 2016-02-29)
In this work a verification was made to show how TRANS fat is identified in food and nutrition information labels of processed products, especially those which state that "does not contain TRANS fat". In this study 251 ...
Development of a zero trans margarine from soybean-based interesterified fats formulated using artificial neural networks
(Inst Grasa Sus DerivadosSevilleEspanha, 2013)
Trans fatty acid isomers in human health and in the food industry
(Sociedad de Biología de Chile, 1999)