Technological properties of amazonian oils and fats and their applications in the food industry

Author:

Bezerra Carolina Vieira,Rodrigues Antonio Manoel da Cruz,de Oliveira Pedro Danilo,da Silva Dayala Albuquerque,da Silva Luiza Helena Meller

Funder

CAPES

CNPq

PROPESP/UFPA

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Almeida, S. S., Rocha Filho, G. N., & Zohbi, M. G. B. (2009). Potencial da flora oleífera na Amazônia. In PESCE, Celestino. Oleaginosas da Amazônia (2nd ed., 334 p). ver e atual. Belém: Museu Paraense Emílio Goeldi; Brasília: Ministério do Desenvolvimento Agrário.

2. AOCS, American Oil Chemists’ Society (2004). Official methods and recommended practices of the AOCS. 4th ed. Champaing.

3. Nutritional quality and oxidative stability of butter obtained from cows fed sugar-cane supplemented with sunflower oil;Barros;Arquivo Brasileiro de Medicina Veterinária e Zootecnia,2013

4. Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis;Bebarta;Food Chemistry,2013

5. Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média. ii pontos de amolecimento e fusão;Chiu;Quimica Nova,2008

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