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Neutralization or Esterification as Input Improvement Techniques for Biodiesel Production
(Brazilian Chemical Soc, 2020-03-01)
In this work, two effective ways for reducing the acidity of raw materials aimed to biodiesel production were tested, one being the neutralization and other the esterification of free fatty acids. Residual chicken fat and ...
Correlation between free fatty acids of vegetable oils evaluated by rapid tests and by the official method
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2007)
Metabolic adaptation of horses supplemented with vegetable oils during low intensity exercise
(Arquivo Brasileiro Medicina Veterinaria Zootecnia, 2016-03-01)
Vegetable oil supplementation has often been used in high performance horse feeding. The aim of the current study is to evaluate lipidic metabolism during the low intensity tests in fat-supplemented horses. Twelve untrained ...
Physico-chemical characterization of seed oils extracted from oranges (Citrus sinensis)
(2013-07-11)
This study aimed to characterize the seeds of oranges, varieties Hamlin, Natal, Pera-rio and Valencia, on the composition and physico-chemical properties of its oil through the determination of free fatty acids, peroxide ...
Physico-chemical characterization of seed oils extracted from oranges (Citrus sinensis)
(2013-07-11)
This study aimed to characterize the seeds of oranges, varieties Hamlin, Natal, Pera-rio and Valencia, on the composition and physico-chemical properties of its oil through the determination of free fatty acids, peroxide ...
Effect of Psychrotrophic Growth on the Milk Fat Fraction at Different Temperatures of Storage
(2013-04-01)
The use of cooling, without using adequate hygienic practices in primary milk production, allows for the growth of psychrotrophic microorganisms that produce the thermoresistant lipases that give milk a rancid flavor. This ...
Effect of Psychrotrophic Growth on the Milk Fat Fraction at Different Temperatures of Storage
(2013-04-01)
The use of cooling, without using adequate hygienic practices in primary milk production, allows for the growth of psychrotrophic microorganisms that produce the thermoresistant lipases that give milk a rancid flavor. This ...