Chiu, M. C.

Trabalhos 3

CHEMICAL INTERESTERIFICATION OF FULLY HYDROGENATED CRAMBE ABYSSINICA (HOCHST) WITH SOYBEAN OIL II. EFECTS ON CRYSTALLIZATION AND THERMAL BEHAVIOR OF MIXTURES
Food Engineering

Chiu, M. C. ¹ ; Adenilson Oliveira dos Santos ² ; Lisandro Pavie Cardoso ³ ; LIRENY APARECIDA GUARALDO GON€ALVES ⁴ ; ANDRA MADALENA MACIEL GUEDES ⁴

¹ Departamento de Tecnologia de Alimentos ;

² Departamento de Engenharia de Alimentos / Universidade Federal do Maranhão ;

³ Instituto de Física "Gleb Wataghin" / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

⁴ Universidade do Estado de Santa Catarina

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43672
THE EFFECTS ON THERMAL BEHAVIOR, MICROSTRUCTURE AND POLYMORPHISM OF THE INTERESTERIFIED FATS FROM SOYBEAN OIL AND FULLY HYDROGENATED SOYBEAN OIL AFTER REMOVAL OF DIACYLGLYCEROLS
Food Processing

Chiu, M. C. ¹ ; Lilian Caroline Kramer Biasi ² ; Theo Guenter Kieckbusch ³

¹ Departamento de Tecnologia de Alimentos ;

² Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

³ Faculdade de Engenharia Química / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

-
43649
EFFECT OF MONO-, DI- AND TRIESTERS OF FATTY ACID PRESENT IN SORBITAN MONOSTEARATE ON CRYSTALLIZATION OF REFINED PALM OIL
Food Engineering

LIRENY APARECIDA GUARALDO GON€ALVES ¹ ; Chiu, M. C. ² ; Camilia Aoyagui dos Santos ³

¹ Universidade do Estado de Santa Catarina ;

² Departamento de Tecnologia de Alimentos ;

³ Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas

-
42480

XVI World Congress of Food Science and Technology - IUFoST

CHEMICAL INTERESTERIFICATION OF FULLY HYDROGENATED CRAMBE ABYSSINICA (HOCHST) WITH SOYBEAN OIL II. EFECTS ON CRYSTALLIZATION AND THERMAL BEHAVIOR OF MIXTURES

THE EFFECTS ON THERMAL BEHAVIOR, MICROSTRUCTURE AND POLYMORPHISM OF THE INTERESTERIFIED FATS FROM SOYBEAN OIL AND FULLY HYDROGENATED SOYBEAN OIL AFTER REMOVAL OF DIACYLGLYCEROLS

EFFECT OF MONO-, DI- AND TRIESTERS OF FATTY ACID PRESENT IN SORBITAN MONOSTEARATE ON CRYSTALLIZATION OF REFINED PALM OIL

Coautores(as) (7)

LIRENY APARECIDA GUARALDO GON€ALVES

Theo Guenter Kieckbusch

Lisandro Pavie Cardoso

Camilia Aoyagui dos Santos

Lilian Caroline Kramer Biasi

Adenilson Oliveira dos Santos

ANDRA MADALENA MACIEL GUEDES

XVI World Congress of Food Science and Technology - IUFoST

Chiu, M. C.

CHEMICAL INTERESTERIFICATION OF FULLY HYDROGENATED CRAMBE ABYSSINICA (HOCHST) WITH SOYBEAN OIL II. EFECTS ON CRYSTALLIZATION AND THERMAL BEHAVIOR OF MIXTURES

THE EFFECTS ON THERMAL BEHAVIOR, MICROSTRUCTURE AND POLYMORPHISM OF THE INTERESTERIFIED FATS FROM SOYBEAN OIL AND FULLY HYDROGENATED SOYBEAN OIL AFTER REMOVAL OF DIACYLGLYCEROLS

EFFECT OF MONO-, DI- AND TRIESTERS OF FATTY ACID PRESENT IN SORBITAN MONOSTEARATE ON CRYSTALLIZATION OF REFINED PALM OIL

Coautores(as) (7)

LIRENY APARECIDA GUARALDO GON€ALVES

Theo Guenter Kieckbusch

Lisandro Pavie Cardoso

Camilia Aoyagui dos Santos

Lilian Caroline Kramer Biasi

Adenilson Oliveira dos Santos

ANDRA MADALENA MACIEL GUEDES

ANDRA MADALENA MACIEL GUEDES