E-LIB Suche - Ergebnisse für: Arellano, Daniel Barrera

1

The combination of monoglycerides, wax and hardfat on oleog..:

Silva, Thais Lomonaco Teodoro da ; Fernandes, Gabriel Deschamps ; Arellano, Daniel Barrera
Brazilian Journal of Food Technology. 25 (2022) - p. , 2022

Link: https://doi.org/10.1590/..

2

Discrimination of South American grains based on fatty acid:

Ferreira, Daniela Souza ; Barbosa Rocha, Júlio Cesar ; Arellano, Daniel Barrera.
Quality Assurance and Safety of Crops & Foods. 14 (2022) 3 - p. 30-42 , 2022

Link: https://doi.org/10.15586..

3

Development of reduced saturated fat cookie fillings using ..:

da Silva, Thais Lomonaco Teodoro ; Fernandes, Gabriel Deschamps ; Arellano, Daniel Barrera
Journal of the American Oil Chemists' Society. 98 (2021) 11 - p. 1069-1082 , 2021

Link: https://doi.org/10.1002/..

4

Simplified process to produce margarines with reduced satur..:

Chaves, Kamila Ferreira ; Rocha, Júlio Cesar Barbosa ; Arellano, Daniel Barrera
Research, Society and Development. 9 (2020) 4 - p. e165943046 , 2020

Link: https://doi.org/10.33448..

5

Chemical Composition and Nutritional Information of Fats Us..:

da Silva, Thais Lomonaco Teodoro ; Martini, Silvana ; Arellano, Daniel Barrera
Journal of the American Oil Chemists' Society. 96 (2019) 10 - p. 1173-1179 , 2019

Link: https://doi.org/10.1002/..

6

Physicochemical characterization of shortenings recommended..:

Da Silva, Thais Lomonaco Teodoro ; Fernandes, Gabriel Deschamps ; Cardoso, Lisandro Pavie.
Brazilian Journal of Food Research. 10 (2019) 2 - p. 29 , 2019

Link: https://doi.org/10.3895/..

7

Interactions between candelilla wax and saturated triacylgl..:

da Silva, Thais Lomonaco Teodoro ; Arellano, Daniel Barrera ; Martini, Silvana
Food Research International. 121 (2019) - p. 900-909 , 2019

Link: https://doi.org/10.1016/..

8

Use of High‐Intensity Ultrasound to Change the Physical Pro..:

da Silva, Thais Lomonaco Teodoro ; Arellano, Daniel Barrera ; Martini, Silvana
Journal of the American Oil Chemists' Society. 96 (2019) 6 - p. 681-691 , 2019

Link: https://doi.org/10.1002/..

9

Effect of Water Addition on Physical Properties of Emulsion..:

da Silva, Thais Lomonaco Teodoro ; Arellano, Daniel Barrera ; Martini, Silvana
Food Biophysics. 14 (2018) 1 - p. 30-40 , 2018

Link: https://doi.org/10.1007/..

10

Thermal and rheological properties of organogels formed by ..:

Rocha, Julio Cesar Barbosa ; Lopes, Julice Dutra ; Mascarenhas, Maria Cristina Nucci...
Food Research International. 50 (2013) 1 - p. 318-323 , 2013

Link: https://doi.org/10.1016/..

11

Physicochemical and Sensory Quality of Crude Brazilian Peca..:

Oro, Tatiana ; Bolini, Helena Maria André ; Arellano, Daniel Barrera.
Journal of the American Oil Chemists' Society. 86 (2009) 10 - p. 971-976 , 2009

Link: https://doi.org/10.1007/..

12

Relationship between antioxidant properties and chemical co..:

Prado, Ana Cristina Pinheiro do ; Manion, Bruce A. ; Seetharaman, Koushik...
Industrial Crops and Products. 45 (2013) - p. 64-73 , 2013

Link: https://doi.org/10.1016/..

13

The effect of adding oleic acid in the production of steari..:

Morselli Ribeiro, Marilene D.M. ; Barrera Arellano, Daniel ; Ferreira Grosso, Carlos R.
Food Research International. 47 (2012) 1 - p. 38-44 , 2012

Link: https://doi.org/10.1016/..

14

Simplified process to produce margarines with reduced satur..:

Chaves, Kamila Ferreira ; Rocha, Júlio Cesar Barbosa ; Arellano, Daniel Barrera
https://rsdjournal.org/index.php/rsd/article/view/3046/2236. , 2020

Link: https://rsdjournal.org/i..

15

Zero trans biscuits with soybean-based fats formulated usin..:

Penteado, Alessandra A.T ; Nogueira, Amanda de C?ssia ; Gandra, Kelly Moreira Bezerra..
PENTEADO, A. A. T. et al. Zero trans biscuits with soybean-based fats formulated using an artificial neural network. Grasas y Aceites, v. 69, n. 2, p. 1-10, 2018. Dispon?vel em: . Acesso em: 21 fev. 2019.. , 2018

Link: http://www.repositorio.u..