dc.contributor | Gonçalves, Odinei Hess | |
dc.contributor | Tanamati, Ailey Aparecida Coelho | |
dc.contributor | Gonçalves, Odinei Hess | |
dc.contributor | Tanamati, Ailey Aparecida Coelho | |
dc.contributor | Março, Paulo Henrique | |
dc.contributor | Beneti, Stephani Caroline | |
dc.creator | Souza, Mateus Ferreira de | |
dc.date.accessioned | 2020-11-10T12:23:09Z | |
dc.date.accessioned | 2022-12-06T14:09:06Z | |
dc.date.available | 2020-11-10T12:23:09Z | |
dc.date.available | 2022-12-06T14:09:06Z | |
dc.date.created | 2020-11-10T12:23:09Z | |
dc.date.issued | 2014-08-11 | |
dc.identifier | SOUZA, Mateus Ferreira de. Perfil de ácidos graxos do óleo de chia encapsulado em partículas de ácido esteárico. 2014. 31 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Campo Mourão, 2014. | |
dc.identifier | http://repositorio.utfpr.edu.br/jspui/handle/1/6588 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/5242142 | |
dc.description.abstract | The encapsulation of polyunsaturated fatty acids (PUFA) is described in the literature as an alternative to increase their stability during processing and storage. Alternative sources of PUFAs, such as chia (Salvia hispanica L.), have promising properties, but their encapsulation needs further evaluation. In this work, chia oil was extracted and encapsulated in lipid microparticles (stearic acid as encapsulant) obtained using the hot homogenization technique using ultrasound (120 W, 3 min sonication). After lyophilization, the fatty acids profile of the particles was analyzed by Gas Chromatography (methyl tricosanoateas internal standard) and compared to the in natura chia oil. The in natura oil presented high levels of omega-3 and omega-6 which were effectively encapsulated in the stearic acid particles. | |
dc.publisher | Universidade Tecnológica Federal do Paraná | |
dc.publisher | Campo Mourao | |
dc.publisher | Brasil | |
dc.publisher | Departamento de Engenharia e Tecnologia de Alimentos | |
dc.publisher | Departamento Acadêmico de Alimentos | |
dc.publisher | Engenharia de Alimentos | |
dc.publisher | UTFPR | |
dc.rights | openAccess | |
dc.subject | Lipídios | |
dc.subject | Alimentos - Aditivos | |
dc.subject | Sementes oleaginosas | |
dc.subject | Ácidos graxos Õmega-3 | |
dc.subject | Ácidos graxos Õmega-6 | |
dc.subject | Lipids | |
dc.subject | Food additives | |
dc.subject | Oilseeds | |
dc.subject | Omega-3 fatty acids | |
dc.subject | Omega-6 fatty acids | |
dc.title | Perfil de ácidos graxos do óleo de chia encapsulado em partículas de ácido esteárico | |
dc.type | bachelorThesis | |