A5025779928- Food Chemistry and Fat Analysis
- Agricultural and Food Sciences
- Proteins in Food Systems
- Meat and Animal Product Quality
- Enzyme Catalysis and Immobilization
- Sensory Analysis and Statistical Methods
- Edible Oils Quality and Analysis
- Fatty Acid Research and Health
- Lipid metabolism and biosynthesis
- Probiotics and Fermented Foods
- Algal biology and biofuel production
- Food composition and properties
- Biodiesel Production and Applications
- Cholesterol and Lipid Metabolism
- Microbial Metabolic Engineering and Bioproduction
- Food, Nutrition, and Cultural Practices
- Aquaculture Nutrition and Growth
- Polysaccharides Composition and Applications
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolites in Food Biotechnology
- Animal Nutrition and Physiology
- Infant Nutrition and Health
- Biochemical Analysis and Sensing Techniques
- Coconut Research and Applications
- Nuts composition and effects
Universidade de São Paulo
2011-2023
Universidade Federal de São Paulo
2013-2017
Instituto de Ciências Farmacêuticas
2001-2015
Pharmaceutical Biotechnology (Czechia)
2010
University of Guelph
2004
Hospital Universitário da Universidade de São Paulo
1997-1999
Brazil nut richness has been widely studied aiming at finding transformation models that increase its yield, keep quality, reduce costs, and productivity. The objective of this study is to evaluate the spectroscopic profile chemical thermal behavior oil obtained by different extraction processes. Lipid soxhlet extractions with petroleum ether hexane, using hydraulic pressing supercritical carbon dioxide (CO2) were performed. physicochemical analyses showed an acidity index significant...
Chemical interesterification is an important technological option for the production of fats targeting commercial applications. Fat blends, formulated by binary blends palm stearin and olein in different ratios, were subjected to chemical interesterification. The following determinations, before after reactions, done: fatty acid composition, softening point, melting solid fat content consistency. For analytical responses a multiple regression statistical model was applied. This study has...
The main goal of the present research effort was to evaluate physical-chemical properties blends lard and soybean oil following enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (Lipozyme™ TL IM). Lipase-catalyzed produced new triacylglycerols that changed fat under study. Solid content (31.3 vs 31.5 g/100 g), consistency (104.7 167.6 kPa), crystallized area (0.6 11.8) softening point (31.8 32.2 °C) increased after interesterification, this mostly...
Interesterification of palm stearin (PS) with liquid vegetable oils could yield a good solid fat stock that may impart desirable physical properties, because PS is useful source hard fat, providing β′ stable fats. Dietary ingestion olive oil (OO) has been reported to have physiological benefits such as lowering serum cholesterol levels. Fat blends, formulated by binary blends and in different ratios, were subjected chemical interesterification sodium methoxide. The original interesterified...
Development of dairy organic probiotic fermented products is great interest as they associate ecological practices and benefits bacteria. As management cow milk production allow modification the fatty acid composition (as compared to conventional milk), we studied influence type on some characteristics milks, such acidification kinetics, bacterial counts content. Conventional milks were produced using Bifidobacterium animalis subsp. lactis HN019 in co-culture with Streptococcus thermophilus...
Two commercial emulsifiers (EM1 and EM2), containing predominantly monoacylglycerols (MAGs), were added in proportiond of 1.0 3.0% (w/w) to coconut oil palm olein. EM1 consisted approximately 90% MAGs, whereas EM2 50% MAGs. The crystallization behavior these systems was evaluated by differential scanning calorimetry (DSC) microscopy under polarized light. On the basis DSC results, it clear that addition accelerated delayed In both oils led formation smaller spherulites, effects improved...
Oil migration from a 60:40 (w/w) mixture of peanut oil and chemically interesterified hydrogenated palm (IHPO) was strong function the cooling rate experienced by fat during crystallization, namely, 0.4, 1.2, 6.0 °C/min. The relative loss determined gravimetrically inversely proportional to rate. also related storage modulus (G') yield force fat. After 1 day at 20 °C, start studies, composition polymorphism crystals crystallized different rates were similar, as judged differential scanning...
trans-Free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut oil, and canola oil were used substrates chemical interesterification. The main aim of the present study to evaluate physicochemical properties blends palm submitted interesterification using sodium methoxide catalyst. original examined fatty acid composition, softening melting points, solid content, consistency. Chemical reduced consistency, content. fats showed desirable use Therefore, our...
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...