4 documents found, page 1 of 1
Quality Control for Lignin and Gelatin Microcapsules Loaded with Orange Essenti...
Aguiar,Maria Clara S.; Denadae,Bárbara E.; Silva,Maria Fátima G. F.; Fernandes,João B.; Bittencourt,Paulo R. S.; Scremin,Fernando R.; Forim,Moacir R.Sustainable natural product-based microstructured systems and biopolymers are strong candidates for use in crop protection. Lignin and gelatin microcapsules loaded with orange essential oil were developed with spray-drying in order to enhance its potential. We evaluated the microparticle controlled release mechanisms, biological effects, structural and thermal properties. A quantitative method using headspace-g...
Kinetic Parameters of the Thermal Oxidation and Degradation Reactions in Soybea...
Torquato,Alex S.; Bittencourt,Paulo R. S.; Scremin,Fernando R.; Silva-Buzanello,Rosana A. da; Gonçalves,Thays R.; Matsushita,MakotoPartially 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 these oils and of their residual used oils from the pre-fr...
Subcritical Extraction of Salvia hispanica L. Oil with N-Propane: Composition, ...
Zanqui,Ana B.; Morais,Damila R. de; Silva,Cláudia M. da; Santos,Jandyson M.; Chiavelli,Lucas U. R.; Bittencourt,Paulo R. S.; Eberlin,Marcos N.This study evaluated the Chia (Salvia hispanica L.) oil composition in terms of fatty acids (FA), sterols, acylglycerols and oxidative stability obtained via subcritical n-propane fluid extraction (SubFE-propane), in different temperatures and pressure conditions, as compared to Bligh & Dyer (BD), Soxhlet (SE) and Folch (FLS) extractions. Total lipid varied from 23.25 to 30.21% and the best yield was obtained b...
Using chemometric techniques to characterize gluten-free cookies containing the...
Pagamunici,Lilian M.; Gohara,Aline K.; Souza,Aloisio H. P.; Bittencourt,Paulo R. S.; Torquato,Alex S.; Batiston,Weliton P.; Gomes,Sandra T. M.Celiac disease is defined as intolerance to the gluten proteins present in certain cereals used to prepare foodstuffs. We developed and performed physico-chemical, sensory, and nutritional assessments of three formulations of gluten-free cookies containing Linum usitatissimum L. and different levels of whole Chenopodium quinoa BRS Piabiru flour. No gluten was detected in the prepared cookie formulations. The cr...