The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (Theobroma grandiflorum)-Reference-Cited by-同舟云学术

The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (Theobroma grandiflorum)

Published:2016-05-03 Issue:4 Volume:19 Page:725-738
ISSN:1097-3958
Container-title:Journal of Surfactants and Detergents
language:en
Short-container-title:J Surfact Deterg

Author:

Teixeira Gerson Lopes,Züge Luana Carolina Bosmuler,Silveira Joana Léa Meira,Scheer Agnes de Paula,Ribani Rosemary Hoffmann

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Araucária

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Surfaces, Coatings and Films,Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11743-016-1820-0.pdf

Reference52 articles.

1. Azevedo ABA, Kopcak U, Mohamed RS (2003) Extraction of fat from fermented Cupuaçu seeds with supercritical solvents. J Supercrit Fluids 27:223–237

2. Salgado JM, Rodrigues BS, Donado-Pestana CM et al (2011) Cupuassu (Theobroma grandiflorum) peel as potential source of dietary fiber and phytochemicals in whole-bread preparations. Plant Foods Hum Nutr 66:384–390

3. Cohen KDO, Jackix MDNH (2005) Estudo do liquor de cupuaçu. Ciência e Tecnol Aliment 25:182–190

4. Gilabert-Escrivá MV, Gonçalves LAG, Silva CRS, Figueira A (2002) Fatty acid and triacylglycerol composition and thermal behaviour of fats from seeds of Brazilian Amazonian Theobroma species. J Sci Food Agric 82:1425–1431

5. Alves RM, Sebbenn AM, Artero AS et al (2007) High levels of genetic divergence and inbreeding in populations of cupuassu (Theobroma grandiflorum). Tree Genet Genomes 3:289–298

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