Fatty Acids And Vegetables Oils
Mostrando 1-4 de 4 artigos, teses e dissertações.
-
1. Produção de biocombustiveis por craqueamento termico de oleos e gorduras / Thermal cracking of fatty acids and vegetables oils for biofuels production
A necessidade de diversificação e gradual substituição das atuais fontes de energia demandam o estudo e desenvolvimento de tecnologias alternativas que sejam capazes de substituir os combustíveis fósseis e minimizar os impactos ambientais causados por esses. Nesse sentido, a biomassa apresenta-se como alternativa tecnológica dada sua potencial capacid
Publicado em: 2007
-
2. Concentração de tocoferois e fitoesterois a partir do destilado desodorizado de oleos vegetais atraves do processo de destilação molecular / Tocopherols and phytoesterols concentration from vegetable oil deodorized distillater through molecular distillation process
Tocopherols and phytosterols are minority compounds present in vegetables oils. Tocopherols show vitaminic activities and antioxidant properties. Vitamin E is composed by four tocopherols (a, b, g and d) and four tocotrienols (a, b, g and d). The phytosterols have anticholesterolemic and anticarcinogenic properties. The main natural sources of tocopherols an
Publicado em: 2007
-
3. Alterações físico-químicas dos óleos de girassol, milho e soja em frituras
The aim of this study is to determine the influence of frying time on the alterations of sunflower, corn and soybean oils during deep fat frying of potato chips. The analytical methods used to evaluate the oil alterations are: free fatty acids, peroxide value, refractive index and total polar compounds. An increase of free fatty acids, refractive index and t
Química Nova. Publicado em: 2005-12
-
4. "Tabela Brasileira de Composição de Alimentos - USP: banco de dados de alimentos industrializados" / Brazilian Food Database - USP: Industrialized foods database.
Data about food composition are very important to any study of human nutrition. The Brazilian Network of Food Data Systems (BRASILFOODS) has been coordinating the national activities about food composition and is linked to the Latin American Network of Food Data Systems (LATINFOODS) which is responsible for the elaboration of the Latin America database. The
Publicado em: 2003