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Production and characterization of promising ß-stable seed crystals to modulate the crystallization of fat-based industrial products.
Dos Santos, Camilia Aoyagui; Carpenter, Crystopher Stanley; Arid, Júlia Delgado; da Silva, Álan Ávila; Cardoso, Lisandro Pavie; Ribeiro, Ana Paula Badan; Efraim, Priscilla.
Afiliação
  • Dos Santos CA; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil. Electronic address: camilia.santos@ifsp.edu.br.
  • Carpenter CS; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil.
  • Arid JD; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil.
  • da Silva ÁÁ; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil.
  • Cardoso LP; Department of Applied Physics, Gleb Wataghin Institute of Physics, University of Campinas, Campinas, Brazil.
  • Ribeiro APB; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil.
  • Efraim P; Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil.
Food Res Int ; 130: 108900, 2020 04.
Article em En | MEDLINE | ID: mdl-32156351
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Indústria Alimentícia / Temperatura Baixa / Gorduras / Manipulação de Alimentos Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Indústria Alimentícia / Temperatura Baixa / Gorduras / Manipulação de Alimentos Idioma: En Ano de publicação: 2020 Tipo de documento: Article