Results 11 to 20 of about 84,446 (224)
Formulation of fats using neural networks: commercial products and pilot-plant production
Grasas y Aceites, 2003 In the present work, trials were carried out to verify the range of application of a neural network, designed to formulate fats from 3 raw materials from soybean.
Jane Mara Block +4 more
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Holos, 2021 Estudos têm mostrado que extratos vegetais e os óleos essenciais podem ser uma alternativa em substituição a produtos sintéticos usados no controle de doenças causadas por fungos em diferentes cultivares.
Ana Clara do Prado Silva +4 more
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Optimization of direct acid esterification process of soybean oil deodorizer distillate
Grasas y Aceites, 2002 In this research work, the reaction conditions for the direct acid esterification of free fatty acid from soybean oil deodorizer distillate was optimized, using anhydrous ethyl alcohol and concentrated sulfuric acid as catalyst to determine the best ...
Nara Lúcia Facioli +1 more
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Solid fat content determination: Comparison between pNMR and DSC techniques
Grasas y Aceites, 1995 Differential Scanning Calorimetry (DSC) has been one of the most popular thermal analysis techniques during the last two decades. The present work shows the utilization of DSC on the determination of solid fat content in fats.
Renata Tieko Nassau +1 more
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Revista Brasileira de Zootecnia, 2005 Um experimento foi conduzido para se determinar o valor energético do óleo de soja refinado, do óleo de canola refinado, do óleo de girassol refinado, do óleo de frango, do óleo de peixe e da banha suína para frangos de corte.
Otto Mack Junqueira +5 more
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Optimisation of the acidulation process of soapstock from the neutralisation of rice bran oil
Grasas y Aceites, 2004 Soapstock from the neutralisation of rice bran oil was characterised through the most important parameters with direct influence on the acidulation process. A central composite rotational experimental design of two levels was used.
Eliete M. S. Scavariello +1 more
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Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 more
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Characterization of hydrogenated fats for margarine manufacturing purposes.
Grasas y Aceites, 1998 Eight samples of hydrogenated vegetable fats were characterized by their fatty acid composition, trans isomers content and thermal behaviour, using gas chromatography (GC), infrared spectroscopy (IR), pulsed Nuclear Magnetic Resonance (pNMR) and ...
Renato Grimaldi +3 more
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Effect of lipophilization on functional properties of palm kernel flour (Elaeis guineensis)
Grasas y Aceites, 2005 Functional properties of proteins presented in palm kernel flour were studied, started with almonds with and without testa. Removal of testa with HCl permitted a decrease of the polyphenol concentration, besides conferring the flour a light cream color ...
Maria Lamus Uvarova +1 more
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Grasas y Aceites, 2002 In this research work, it was optimized the reaction conditions for the chemistry esterification of unsaponifiable matter in soybean oil deodorizer distillate. The process involves (i) alkaline hydrolysis of saponifiable matter; (ii) acidulation of soaps
Nara Lúcia Facioli +1 more
doaj +1 more source