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Artigo de periodico
Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification (2013)
Silva, Roberta Claro da; Ribeiro, Ana Paula Badan; Soares, Fabiana Andréia Schafer de Martini; Capacla, Isabele Renata; Hazzan, Marcia; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gioielli, Luiz Antonio
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Subjects: SUBSTITUTOS DO LEITE HUMANO, ÓLEO DE SOJA, DIFRAÇÃO POR RAIOS X
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ABNT
SILVA, Roberta Claro da et al. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification. Journal of the American Oil Chemists Society, v. 90, n. 5, p. 631-639, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11746-013-2208-1. Acesso em: 13 jun. 2024.
APA
Silva, R. C. da, Ribeiro, A. P. B., Soares, F. A. S. de M., Capacla, I. R., Hazzan, M., Santos, A. O. dos, et al. (2013). Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification. Journal of the American Oil Chemists Society, 90( 5), 631-639. doi:10.1007/s11746-013-2208-1
NLM
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Santos AO dos, Cardoso LP, Gioielli LA. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification [Internet]. Journal of the American Oil Chemists Society. 2013 ; 90( 5): 631-639.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/s11746-013-2208-1
Vancouver
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Santos AO dos, Cardoso LP, Gioielli LA. Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification [Internet]. Journal of the American Oil Chemists Society. 2013 ; 90( 5): 631-639.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/s11746-013-2208-1
Artigo de periodico
Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants (2011)
Branco, Gabriel Favalli; Castro, Inar Alves de
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Assunto: ANTIOXIDANTES
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ABNT
BRANCO, Gabriel Favalli e CASTRO, Inar Alves de. Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants. Journal of the American Oil Chemists Society, v. 88, n. 11, p. 1747-1758, 2011Tradução . . Disponível em: https://doi.org/10.1007/s11746-011-1842-8. Acesso em: 13 jun. 2024.
APA
Branco, G. F., & Castro, I. A. de. (2011). Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants. Journal of the American Oil Chemists Society, 88( 11), 1747-1758. doi:10.1007/s11746-011-1842-8
NLM
Branco GF, Castro IA de. Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants [Internet]. Journal of the American Oil Chemists Society. 2011 ; 88( 11): 1747-1758.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/s11746-011-1842-8
Vancouver
Branco GF, Castro IA de. Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants [Internet]. Journal of the American Oil Chemists Society. 2011 ; 88( 11): 1747-1758.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/s11746-011-1842-8
Artigo de periodico
Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions (2010)
Decker, Eric A; Alamed, Jean; Castro, Inar Alves de
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Subjects: LINHAÇA, PEIXES, ÁCIDOS GRAXOS, OXIDAÇÃO
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ABNT
DECKER, Eric A e ALAMED, Jean e CASTRO, Inar Alves de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions. Journal of the American Oil Chemists Society, v. 87, n. 7, p. 771-780, 2010Tradução . . Disponível em: https://doi.org/10.1007/s11746-010-1556-3. Acesso em: 13 jun. 2024.
APA
Decker, E. A., Alamed, J., & Castro, I. A. de. (2010). Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions. Journal of the American Oil Chemists Society, 87( 7), 771-780. doi:10.1007/s11746-010-1556-3
NLM
Decker EA, Alamed J, Castro IA de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions [Internet]. Journal of the American Oil Chemists Society. 2010 ; 87( 7): 771-780.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/s11746-010-1556-3
Vancouver
Decker EA, Alamed J, Castro IA de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions [Internet]. Journal of the American Oil Chemists Society. 2010 ; 87( 7): 771-780.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/s11746-010-1556-3
Artigo de periodico
Frying oil and fat quality measured by chemical, physical, and test kit analyses (2004)
Sanibal, Elaine Abrão Assef; Mancini-Filho, Jorge
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Subjects: ANÁLISE DE ALIMENTOS, ÁCIDOS GRAXOS, BATATA, NUTRIÇÃO
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ABNT
SANIBAL, Elaine Abrão Assef e MANCINI-FILHO, Jorge. Frying oil and fat quality measured by chemical, physical, and test kit analyses. Journal of the American Oil Chemists Society, v. 81, n. 9, p. 847-852, 2004Tradução . . Disponível em: https://doi.org/10.1007/s11746-004-0990-8. Acesso em: 13 jun. 2024.
APA
Sanibal, E. A. A., & Mancini-Filho, J. (2004). Frying oil and fat quality measured by chemical, physical, and test kit analyses. Journal of the American Oil Chemists Society, 81( 9), 847-852. doi:10.1007/s11746-004-0990-8
NLM
Sanibal EAA, Mancini-Filho J. Frying oil and fat quality measured by chemical, physical, and test kit analyses [Internet]. Journal of the American Oil Chemists Society. 2004 ; 81( 9): 847-852.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/s11746-004-0990-8
Vancouver
Sanibal EAA, Mancini-Filho J. Frying oil and fat quality measured by chemical, physical, and test kit analyses [Internet]. Journal of the American Oil Chemists Society. 2004 ; 81( 9): 847-852.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/s11746-004-0990-8
Artigo de periodico
Effects of selected chemical treatments on quality of fats used for deep frying (1986)
Mancini-Filho, Jorge ; Smith, L M; Creveling, R K; Alshaikh, H F
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Subjects: GORDURAS NA DIETA (ANÁLISE QUÍMICA), NUTRIÇÃO EXPERIMENTAL
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ABNT
MANCINI-FILHO, Jorge et al. Effects of selected chemical treatments on quality of fats used for deep frying. Journal of the American Oil Chemists Society, v. 63, n. 11, p. 1452-6, 1986Tradução . . Disponível em: https://doi.org/10.1007/bf02540874. Acesso em: 13 jun. 2024.
APA
Mancini-Filho, J., Smith, L. M., Creveling, R. K., & Alshaikh, H. F. (1986). Effects of selected chemical treatments on quality of fats used for deep frying. Journal of the American Oil Chemists Society, 63( 11), 1452-6. doi:10.1007/bf02540874
NLM
Mancini-Filho J, Smith LM, Creveling RK, Alshaikh HF. Effects of selected chemical treatments on quality of fats used for deep frying [Internet]. Journal of the American Oil Chemists Society. 1986 ;63( 11): 1452-6.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/bf02540874
Vancouver
Mancini-Filho J, Smith LM, Creveling RK, Alshaikh HF. Effects of selected chemical treatments on quality of fats used for deep frying [Internet]. Journal of the American Oil Chemists Society. 1986 ;63( 11): 1452-6.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/bf02540874
Artigo de periodico
Composition of triacylglicerols containing cyclopropene fatty acids in seed lipids of munguba ( bombax munguba mart.) (1986)
Schuch, R; Ahmad, F; Mukherjee, K D
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Subjects: ÁCIDOS GRAXOS (ANÁLISE QUÍMICA), LIPÍDEOS, SEMENTES, BIOQUÍMICA VEGETAL
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ABNT
SCHUCH, R e AHMAD, F e MUKHERJEE, K D. Composition of triacylglicerols containing cyclopropene fatty acids in seed lipids of munguba ( bombax munguba mart.). Journal of the American Oil Chemists Society, v. 63, p. 778-83, 1986Tradução . . Disponível em: https://doi.org/10.1007/bf02541963. Acesso em: 13 jun. 2024.
APA
Schuch, R., Ahmad, F., & Mukherjee, K. D. (1986). Composition of triacylglicerols containing cyclopropene fatty acids in seed lipids of munguba ( bombax munguba mart.). Journal of the American Oil Chemists Society, 63, 778-83. doi:10.1007/bf02541963
NLM
Schuch R, Ahmad F, Mukherjee KD. Composition of triacylglicerols containing cyclopropene fatty acids in seed lipids of munguba ( bombax munguba mart.) [Internet]. Journal of the American Oil Chemists Society. 1986 ;63 778-83.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/bf02541963
Vancouver
Schuch R, Ahmad F, Mukherjee KD. Composition of triacylglicerols containing cyclopropene fatty acids in seed lipids of munguba ( bombax munguba mart.) [Internet]. Journal of the American Oil Chemists Society. 1986 ;63 778-83.[citado 2024 jun. 13 ] Available from: https://doi.org/10.1007/bf02541963
Artigo de periodico
Improving quality of used deep frying fats (1985)
Hussain, A S; Mancini-Filho, Jorge ; Smith, L
Source: Journal of the American Oil Chemists Society. Unidade: FCF
Assunto: CIÊNCIA DE ALIMENTOS
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ABNT
HUSSAIN, A S e MANCINI-FILHO, Jorge e SMITH, L. Improving quality of used deep frying fats. Journal of the American Oil Chemists Society, v. 62, n. 4 , p. 653, 1985Tradução . . Acesso em: 13 jun. 2024.
APA
Hussain, A. S., Mancini-Filho, J., & Smith, L. (1985). Improving quality of used deep frying fats. Journal of the American Oil Chemists Society, 62( 4 ), 653.
NLM
Hussain AS, Mancini-Filho J, Smith L. Improving quality of used deep frying fats. Journal of the American Oil Chemists Society. 1985 ;62( 4 ): 653.[citado 2024 jun. 13 ]
Vancouver
Hussain AS, Mancini-Filho J, Smith L. Improving quality of used deep frying fats. Journal of the American Oil Chemists Society. 1985 ;62( 4 ): 653.[citado 2024 jun. 13 ]

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