Structured lipids obtained by chemical interesterification of olive oil and palm stearin (2010)
- Authors:
- USP affiliated authors: GONÇALVES, MARIA INES DE ALMEIDA - FCF ; GIOIELLI, LUIZ ANTONIO - FCF
- Unidade: FCF
- DOI: 10.1016/j.lwt.2009.12.010
- Subjects: TECNOLOGIA DE ALIMENTOS; ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: LWT \2013 Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 43, n. 5, p. 752-758, 2010
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: publisher-specific-oa
-
ABNT
SILVA, Roberta Claro da et al. Structured lipids obtained by chemical interesterification of olive oil and palm stearin. LWT \2013 Food Science and Technology, v. 43, n. 5, p. 752-758, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.12.010. Acesso em: 19 abr. 2024. -
APA
Silva, R. C. da, Soares, D. F., Lourenço, M. B., Soares, F. A. S. de M., Silva, K. G. da, Gonçalves, M. I. de A., & Gioielli, L. A. (2010). Structured lipids obtained by chemical interesterification of olive oil and palm stearin. LWT \2013 Food Science and Technology, 43( 5), 752-758. doi:10.1016/j.lwt.2009.12.010 -
NLM
Silva RC da, Soares DF, Lourenço MB, Soares FAS de M, Silva KG da, Gonçalves MI de A, Gioielli LA. Structured lipids obtained by chemical interesterification of olive oil and palm stearin [Internet]. LWT \2013 Food Science and Technology. 2010 ; 43( 5): 752-758.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.lwt.2009.12.010 -
Vancouver
Silva RC da, Soares DF, Lourenço MB, Soares FAS de M, Silva KG da, Gonçalves MI de A, Gioielli LA. Structured lipids obtained by chemical interesterification of olive oil and palm stearin [Internet]. LWT \2013 Food Science and Technology. 2010 ; 43( 5): 752-758.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.lwt.2009.12.010 - Effects of topical application of vegetable oil blends and structured lipids on wound healing
- Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor
- Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil
- Regioespecific analysis of crude palm oil and their fractions using quantitative 'ANTPOT. 13C' nuclear magnetic resonance of acyl chain carbonyl carbons
- Characterization of physico-chemical properties of ternary blends of palm stearin, coconut oil and canola oil
- Distribuição regioespecífica de ácidos graxos em triacilgliceróis de óleos derivados do fruto da palma
- Síntese de pro-fármacos poliméricos potencialmente ativos em doença de Chagas. I. Derivado do dextrano com metronidazol
- Derivados azoicos da oxina com sulfas potencialmente antimalaricas
- Effects of topical application of vegetable oil blends and structured lipids on wound healing
- Production of vegetable oil blends and structured lipids and their effect on wound healing
Informações sobre o DOI: 10.1016/j.lwt.2009.12.010 (Fonte: oaDOI API)
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