A5004314254- Food Chemistry and Fat Analysis
- Proteins in Food Systems
- Edible Oils Quality and Analysis
- Meat and Animal Product Quality
- Agricultural and Food Sciences
- Sensory Analysis and Statistical Methods
- Enzyme Catalysis and Immobilization
- Nuts composition and effects
- Membrane Separation Technologies
- Biodiesel Production and Applications
- Phase Equilibria and Thermodynamics
- Antioxidant Activity and Oxidative Stress
- Extraction and Separation Processes
- Advanced Chemical Sensor Technologies
- Electrospun Nanofibers in Biomedical Applications
- Consumer Attitudes and Food Labeling
- Microencapsulation and Drying Processes
- Electrohydrodynamics and Fluid Dynamics
- Lipid metabolism and biosynthesis
- Dye analysis and toxicity
- Electrochemical sensors and biosensors
- Spectroscopy and Chemometric Analyses
- Ginkgo biloba and Cashew Applications
- Muscle metabolism and nutrition
- Microbial Metabolic Engineering and Bioproduction
Universidade Estadual de Campinas (UNICAMP)
2011-2021
Hospital de Clínicas da Unicamp
2011
Instituto de Tecnologia de Alimentos
1998-2008
Abstract Oil wastes were evaluated as alternative low‐cost substrates for the production of rhamnolipids by Pseudomonas aeruginosa LBI strain. Wastes obtained from soybean, cottonseed, babassu, palm, and corn oil refinery tested. The soybean soapstock waste was best substrate, generating 11.7 g/L with a surface tension 26.9 mN/m, critical micelle concentration 51.5 mg/L, yield 75%. monorhamnolipid RhaC 10 C predominates when P. cultivated on hydrophobic substrates, whereas hydrophilic carbon...
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...
The objective of this work was to evaluate the influence varying concentrations wall materials (soy protein isolate/gum Arabic, SPI:GA), ratio material core and concentration reticulating agent (TG) in production omega-3 ethyl ester microcapsules by complex coacervation, using a central compound rotational design (CCRD) analyzing results response surface methodology (RSM). only dependent variable capable obtaining mathematical model encapsulation process yield, which has maximum peak at C5...
Melting point of fats is used to characterize oils and related their physical properties, such as hardness thermal behaviour. The present work shows the utilization DSC technique on determination melting fats. In a comparison with softening (AOCS method Cc 3-25), values were higher than those obtained by AOCS method. It has occurred due fact that taken when fat had melted completely. was also useful for determining liquid oils, soybean cottonseed ones.
Abstract The aim of this paper was to study the physical–chemical composition watermelon seed oil extracted by a mechanical process using an expeller and chemical hexane as solvent. had high concentration unsaturated fatty acids. two primary sterols were stigmasterol β‐sitosterol, which corresponded approximately 47 30% total phytosterols. low tocopherol content (65.19 mg/kg for S 73.19 E). Comparing extraction methods, produced superior quality with respect oxidative stability, carotenoids...
Abstract Chemical interesterification of different lipid materials has considerable potential for the production a wide variety special fats with improved functional and nutritional properties. The present study aimed to evaluate chemical blends high‐oleic sunflower oil (HOSO) fully hydrogenated palm (FHPO) in ratios (% w/w) 80:20, 70:30, 60:40 50:50. were characterized triacylglycerol composition, melting point, solid fat content crystallization behavior, some applications food products...
PRODUCTION OF ZERO TRANS FATS.The function of lipids in human nutrition has been intensively debated the last decade.This context reinforces concern about controlling trans fat ingestion, due to its negative implications on health.Interesterification provides an important alternative modify consistency oils and fats without causing formation isomers.This article reports research done towards production zero by chemical interesterification, for different industrial purposes.Aspects related...