Olein
Mostrando 1-12 de 14 artigos, teses e dissertações.
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1. Kinetic Parameters of the Thermal Oxidation and Degradation Reactions in Soybean Oil and Palm Olein
Partially hydrogenated soybean oil and palm olein are oils that are widely used in the food industry. Continuous contact with air may cause changes of the triglycerides chemical structure, to eventually produce substances of lower molar masses that may be toxic to mammals. This study aimed to determine the kinetic parameters for the thermal oxidation of thes
J. Braz. Chem. Soc.. Publicado em: 2020-10
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2. Is it still worth Publishing Case Reports? They are Part of our Lives
Partially hydrogenated soybean oil and palm olein are oils that are widely used in the food industry. Continuous contact with air may cause changes of the triglycerides chemical structure, to eventually produce substances of lower molar masses that may be toxic to mammals. This study aimed to determine the kinetic parameters for the thermal oxidation of thes
Braz. J. Cardiovasc. Surg.. Publicado em: 2020-10
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3. High Conversion of Palm Olein to Ethyl Esters Using a Strong Anion Exchange Resin: Study of the Operational Parameters
Biodiesel, known as a mixture of fatty acid ethyl/methyl esters, is seen as an alternative, ecofriendly, biodegradable and renewable non-fossil fuel. The use of heterogeneous catalysts for biodiesel synthesis can solve several problems associated with the homogeneous alkaline catalyzed-transesterification. Therefore, this work reports the evaluation of the c
J. Braz. Chem. Soc.. Publicado em: 2020-07
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4. Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)
Abstract Crude palm oil (CPO), refined palm oil (RPO), refined palm olein (RPOL) and refined palm stearin (RPS) were stored in three conditions: kept away in dark (at 20-25 °C, acclimatized environment); in a refrigerator (4-8 °C); and at room temperature (26-32 °C), exposed to natural light. Free fatty acids (FFA; %), peroxide value (meq O2/kg), inducti
Food Sci. Technol. Publicado em: 30/07/2018
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5. Drying and extraction of astaxanthin from pink shrimp waste (Farfantepenaeus subtilis ): the applicability of spouted beds
Abstract In this study, the spouted bed drying technique was used to obtain powder from shrimp wastes, with high quality for subsequent extraction of astaxanthin using vegetable oil, as alternative to organic solvents. Shrimp waste paste was dried in three inlet air temperatures (70, 80 and 90 °C), and air velocity used in the experiments was 100% over min
Food Sci. Technol. Publicado em: 30/07/2018
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6. Continuous production of biodiesel in supercritical ethanol: a comparative study between refined and used palm olein oils as feedstocks
A produção de biodiesel a partir de óleos de oleína de palma refinada (RPO) e oleína de palma usada (UPO) em etanol supercrítico foi comparativamente investigada num reator continuo. Após o uso de RPO para fritar frango, os níveis de ácidos graxos insaturados (UFAs) e ácido graxo livre (FFA) aumentaram 10 e 5%, respectivamente. As condições ótim
J. Braz. Chem. Soc.. Publicado em: 2014-09
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7. Efeito da interesterificação química sobre as propriedades físico-químicas de misturas de estearina e oleína de palma / Effects of chemical interesterification on physical and chemical properties of blends of palm stearin and palm olein
O desafio das indústrias de alimentos na substituição da gordura trans em diversos produtos reside no desenvolvimento de formulações e processos que apresentem funcionalidade equivalente e viabilidade econômica. A interesterificação química representa uma opção tecnológica importante para a produção de gorduras visando diversas aplicações com
Publicado em: 2010
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8. Estudo analitico e olfatometrico de oleo de algodão e oleina de palma utilizados em fritura de produtos carneos / Analytical and olfactometry study of deep-fat frying of meat products, using cottonseed and olein oils
Pretendeu-se através deste estudo levantar dados sobre frituras, em colaboração com agências fiscalizadoras das boas práticas de frituras. Estudou-se o grau de conhecimento de manipuladores de alimentos de 13 estabelecimentos comerciais de Campinas/SP, quanto às boas práticas de frituras, e avaliou-se a qualidade do óleo usado, através de métodos a
Publicado em: 2009
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9. Influence of a lipid phase on steam jet agglomeration of maltodextrin powders / Estudo da influencia de uma fase lipidica na aglomeração de pos alimenticios
Agglomeration involves the production of larger and stable particles by aggregation of fine particulated material, in order to enhance flowability, appearance and reconstitution in water. This work evaluated the contribution of an oil phase on the agglomeration mechanisms of food powders. Three different palm oil fractions (two oleins with melting point of 1
Publicado em: 2006
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10. Characterization, fractionation and utilization of the abdominal chicken fat. / Caracterização, fracionamento e aproveitamento da gordura abdominal de frango.
A gordura abdominal de frango é um subproduto ou resíduo avícola que apresenta grande potencial de utilização na indústria de alimentos, uma vez que possui rica composição lipídica, elevado teor energético, baixo custo e propriedades físico-químicas desejáveis. Nesta pesquisa, a gordura abdominal de frango, obtida no comércio local, foi submeti
Publicado em: 2001
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11. Effect of dietary palm olein oil on oxidative stress associated with ischemic-reperfusion injury in isolated rat heart
BioMed Central.
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12. Very low density lipoproteins in intestinal lymph: role in triglyceride and cholesterol transport during fat absorption
The role of nonchylomicron very low density lipoproteins (VLDL, Sf 20-400) in the transport of triglyceride and cholesterol was studied during lipid absorption. Various long chain fatty acids were infused intraduodenally in the form of mixed fatty acid—mono-olein-taurocholate micelles; control animals received saline or taurocholate.