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Caracterização de azeites de oliva produzidos no Brasil e monitoramento da sua qualidade oxidativa durante o armazenamento
(Universidade Federal de São Carlos, 2020-06-19)
Olive oil stands out among lipid sources due to its appreciated sensory characteristics and for the beneficial health effects linked to its consumption. However, during the storage and/or use of this oil, together with the ...
DESENVOLVIMENTO E CARACTERIZAÇÃO REOLÓGICA DE OLEOGÉIS MISTOS CONTENDO ÉSTERES DE SACAROSE
(Universidade Federal de São Carlos, 2020-10-19)
The structuring of liquid oils has become an attractive area of research in recent years, especially due to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However, the replacement of fats ...