Search Results - "Lireny Aparecida Guaraldo Gonçalves"

Fats from Chemically Interesterified High-Oleic Sunflower Oil and Fully Hydrogenated Palm Oil by Masuchi, Monise Helen, Gandra, Kelly Moreira, Marangoni, André Luis, de Sá Perenha, Cristiane, Chiu, Ming Chih, Grimaldi, Renato, Gonçalves, Lireny Aparecida Guaraldo

“…Chemical interesterification of different lipid materials has considerable potential for the production of a wide variety of special fats with improved…”
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Crystallinity properties and crystallization behavior of chocolate fat blends by da Silva, Thais Lomonaco Teodoro, Grimaldi, Renato, Calligaris, Guilherme Andrade, Cardoso, Lisandro Pavie, Gonçalves, Lireny Aparecida Guaraldo

“…Cocoa butter (CB) provides unique crystallization characteristics to chocolates and confectionary products; hence, it is an important value-add product…”
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Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil by Guedes, Andréa Madalena Maciel, Ming, Chiu Chih, Ribeiro, Ana Paula Badan, da Silva, Roberta Claro, Gioielli, Luiz Antonio, Gonçalves, Lireny Aparecida Guaraldo

“…The chemical interesterification of blends of soybean (SO) and fully hydrogenated crambe oil (FHCO) in the ratios of 80:20, 75:25, 70:30, 65:35, and 60:40…”
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Fractionation of fish oil with supercritical carbon dioxide by Corrêa, Ana Paula Antunes, Peixoto, Camila Arantes, Gonçalves, Lireny Aparecida Guaraldo, Cabral, Fernando Antonio

“…In order to verify the possibility of using supercritical CO 2 (SC-CO 2) to concentrate polyunsaturated ω−3 fatty acids in the form of natural fish oil,…”
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Interesterification of Lard and Soybean Oil Blends Catalyzed by Immobilized Lipase in a Continuous Packed Bed Reactor by da Silva, Roberta Claro, Soares, Fabiana Andreia Schaffer De Martini, Fernandes, Thaís Gonzaga, Castells, Anna Laura Donadi, da Silva, Kelly Caroline Guimarães, Gonçalves, Maria Inês Almeida, Ming, Chiu Chih, Gonçalves, Lireny Aparecida Guaraldo, Gioielli, Luiz Antonio

“…Structured lipids (SL), formulated by blends of lard and soybean oil in different ratios, were subjected to continuous enzymatic interesterification catalyzed…”
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Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods by Juárez, María Daniela, Osawa, Cibele Cristina, Acuña, María Elina, Sammán, Norma, Gonçalves, Lireny Aparecida Guaraldo

“…This paper aims to study discontinuous deep frying of potatoes, milanesas (breaded bovine Semimembranosus muscle) and churros (flour, water, milk, lemon and…”
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Cleaning process in ceramic membrane used for the ultrafiltration of crude soybean oil by Basso, Rodrigo Corrêa, Viotto, Luiz Antonio, Guaraldo Gonçalves, Lireny Aparecida

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Sorbitan and sucrose esters as modifiers of the solidification properties of zero trans fats by Fontenele Domingues, Maria Aliciane, Badan Ribeiro, Ana Paula, Chiu, Ming Chih, Gonçalves, Lireny Aparecida Guaraldo

“…Crystallization is the most important physical problem encountered in the industrial use of fats and oils. In this context, the objective of the present study…”
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Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate by Domingues, Maria Aliciane Fontenele, Da Silva, Thais Lomonaco Teodoro, Ribeiro, Ana Paula Badan, Chiu, Ming Chih, Gonçalves, Lireny Aparecida Guaraldo

“…The formation and stabilization of fat crystals in palm oil (PO) by the templating effects of sorbitan tristearate (STS) and sucrose stearate (S-370) were…”
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Study of the effectiveness of quick tests based on physical properties for the evaluation of used frying oil by Osawa, Cibele Cristina, Gonçalves, Lireny Aparecida Guaraldo, Gumerato, Homero Ferracini, Mendes, Fábio Mincauscaste

“…The aim of this paper was to evaluate the effectiveness of the quick tests Viscofrit, Testo 265 and Fri-check in the monitoring of used frying oil for…”
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Instrumental Methods for the Evaluation of Interesterified Fats by Ribeiro, Ana Paula B., Basso, Rodrigo Côrrea, Grimaldi, Renato, Gioielli, Luiz Antonio, Gonçalves, Lireny Aparecida Guaraldo

“…Chemical interesterification is currently the main alternative for the production of plastic fats containing no trans fatty acids. However, directing the…”
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Characterization of Crude Watermelon Seed Oil by Two Different Extractions Methods by de Conto, Leilane Costa, Gragnani, Marco Antonio Lefevre, Maus, Diogo, Ambiel, Hiria Cristina Ifanger, Chiu, Ming Chih, Grimaldi, Renato, Gonçalves, Lireny Aparecida Guaraldo

“…The aim of this paper was to study the physical–chemical composition of the watermelon seed oil extracted by a mechanical process using an expeller and by a…”
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State of art of the application of membrane technology to vegetable oils: A review by de Morais Coutinho, Cesar, Chiu, Ming Chih, Basso, Rodrigo Correa, Ribeiro, Ana Paula Badan, Gonçalves, Lireny Aparecida Guaraldo, Viotto, Luiz Antonio

“…The purpose of this review has as objective to present the applications and the recent development of membrane technology in the vegetable oil processing. It…”
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Correlation between free fatty acids of vegetable oils evaluated by rapid tests and by the official method by Osawa, Cibele Cristina, Gonçalves, Lireny Aparecida Guaraldo, Ragazzi, Sidnei

“…The quantity of free fatty acids (FFA) provides important information about the hydrolytic rancidity in continuous deep-fat frying processes. The official…”
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Use of Fast Methodologies (Kits) in Evaluating Deep-Frying Oils by Osawa, Cibele Cristina, Gonçalves, Lireny Aparecida Guaraldo, Ragazzi, Sidnei

“…Fried foods are frequently served by fast food establishments but the evaluation of the oil used is quite laborious, expensive, and requires a well-structured…”
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Sucrose behenate as a crystallization enhancer for soft fats by Domingues, Maria Aliciane Fontenele, da Silva, Thaís Lomonaco Teodoro, Ribeiro, Ana Paula Badan, Chiu, Ming Chih, Gonçalves, Lireny Aparecida Guaraldo

“…•Sucrose behenate was able to modify the liquid phase of the soft fats.•At 20°C sucrose behenate addition influenced the crystallization kinetics, but did not…”
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Interactions in interesterified palm and palm kernel oils mixtures. I-solid fat content and consistency by GRIMALDI, Renato, GUARALDO GONCALVES, Lireny Aparecida, GIOIELLI, Luiz Antonio, SIMOES, Ilka S

“…Palm oil (PO) and palm kernel oil (PKO) compositions (100/0, 80/20, 60/40, 50/50, 40/60, 20/80 and 0/100) were interesterified in laboratory scale under…”
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Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic by de Conto, Leilane Costa, Grosso, Carlos Raimundo Ferreira, Gonçalves, Lireny Aparecida Guaraldo

“…The objective of this work was to evaluate the influence of varying the concentrations of the wall materials (soy protein isolate/gum Arabic, SPI:GA), the…”
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Temperature, time and fat composition effect on fat bloom formation in dark chocolate by Silva, Thais Lomonaco Teodoro da, Grimaldi, Renato, Gonçalves, Lireny Aparecida Guaraldo

“…[Display omitted] •We investigated the influence of alternative fats in dark chocolate.•The bloom formation was delayed with alternative fats.•The…”
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Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of d-limonene by Miyasaki, Eriksen Koji, Santos, Camilia Aoyagui dos, Vieira, Luana Reis, Ming, Chiu Chih, Calligaris, Guilherme A., Cardoso, Lisandro Pavie, Gonçalves, Lireny Aparecida Guaraldo

“…The essential oils obtained from citric fruits have been used as aromatizing agents in various foods. However, the addition of orange essential oil,…”
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