A5076536186- Food Chemistry and Fat Analysis
- African Botany and Ecology Studies
- Edible Oils Quality and Analysis
- Proteins in Food Systems
- Antioxidant Activity and Oxidative Stress
- Oil Palm Production and Sustainability
- Radiation Effects and Dosimetry
- Agricultural and Food Sciences
- Agriculture Sustainability and Environmental Impact
- Sensory Analysis and Statistical Methods
- Microencapsulation and Drying Processes
- Coconut Research and Applications
- Food Waste Reduction and Sustainability
- Growth and nutrition in plants
- Dye analysis and toxicity
- Consumer Attitudes and Food Labeling
- Listeria monocytogenes in Food Safety
- Phytochemistry Medicinal Plant Applications
- Polysaccharides Composition and Applications
- Cocoa and Sweet Potato Agronomy
- Bioeconomy and Sustainability Development
Brazilian Agricultural Research Corporation
2017-2024
Universidade Estadual de Campinas (UNICAMP)
2013
Universidade Federal do Rio de Janeiro
2009
Pequi is a native fruit from Brazil, found in the Amazon, Caatinga, Cerrado and Atlantic Rain Forest regions. It one of main plants with great potential for sustainable use Central Brazil. Among 16 species comprising Caryocar genus, three are highlighted: C. brasiliense, villosum, coriaceum, economic importance families small communities Brazilian Cerrado. They generally organized cooperatives leaves preparing medicinal extracts, fruits culinary purposes. When sale fresh reduced, they...
Abstract The chemical interesterification of blends soybean (SO) and fully hydrogenated crambe oil (FHCO) in the ratios 80:20, 75:25, 70:30, 65:35, 60:40 (w/w), respectively, was investigated. FHCO is a source behenic acid. interesterified fats were analyzed for fatty acid triacylglycerol composition, regiospecific distribution, slip melting point, solid profile, consistency. analysis TAG indicated random insertion saturated acids at sn ‐2 glycerol with more significant alterations than ‐1...
Pequi fruit (Caryocar brasiliense Camb) is considered important since its pulp has a high content of oil and carotenoids. The oil's triacylglycerols (TAGs) contain mainly oleic (~57%) palmitic (~36%) fatty acids, distributed primarily among POO, POP/PPO, OOO TAGs. It displays tendency to fractionate upon storage relatively low melting temperature (SFC 4% at 25°C). was modified through chemical interesterification, which increased the PPP ~6%. This caused flattening in SFC-temperature...
Abstract BRS Manicoré cultivar is an interspecific hybrid between Elaeis oleifera and guineensis(ISH OxG). It has shown high yield potential genetic resistance to phytosanitary problems in cultivation Brazil. Studies have indicated differences the composition of ISH OxG palm oils, as well influence genotype environment on oil characteristics. The aim this study was assess distribution fatty acids, carotenoids, tocochromanols olein stearin fractions produced by cultivated municipality Una,...
This literature review article had as objective to gather information about ultraviolet (UV) technology utilization on the food industry, its effects and potential application. Aspects origin, concept applications of equipment industry running mechanisms were approached. The application UV radiation decontamination is still little used due low penetration, but it known that can be easily applied solid liquid products. reviewed studies highlight process offers for production fresh with better...
Abstract Novel cocoa butter equivalents were designed using dry fractionated Pequi oil and solvent Kpangnan butter. Static crystallization of binary mixtures into the triclinic form ( β 2 ) was achieved after 12 days static at room temperature for all 4 only 80:20 w/w 90:10 Kpangnan: mixtures. However, 60 storage 22°C, blends (except 100% pequi butter) crystallized in most stable crystal 1 ). Here we also reported a higher melting behavior oil: (80:20 w/w), which, based on x‐ray results,...
Elaeis oleifera oil has stood out for its high contents of carotenoids, tocochromanols, oleic and linoleic acids low content saturated fatty acids. The these bioactive compounds depends on the extraction process data available is related to solvent extraction. Pressing current industrial palm fruits. E. bunches were harvested two different days at an interval months. They then sterilized fruits submitted hydraulic pressing from mesocarp was evaluated. main samples C18:1 (54.72 – 55.69%),...
The Brazilian food industry and government reached a consensus on progressively reducing the content of industrial trans fatty acids (TFA) in products due to its health effects. French fries are popular among young people this study evaluates four brands frozen pre-fried marketed Brazil from main fast-food chains regarding their acid profile total fat content. chain was 14-21g/100 g, with TFA 0.01-0.14 g/100 g. In turn, ranged 3.3 7.4 0.01-0.03 Deep frying these did not include partially...
Novel cocoa butter equivalents were designed using dry fractionated Pequi oil and solvent Kpangnan butter. Static crystallization of binary mixtures these two fractions into the triclinic form (β2) was achieved after 12 days for all 4 80:20 w/w 90:10 Kpangnan:Pequi mixtures. Moreover, 60 storage at 22oC, blends (except 100% pequi butter) crystallized in most stable crystal (β1). Here we also discovered an unusual melting behavior fractionaled 30:70 20:80 mixtures, where static room displayed...