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Doctoral Thesis
DOI
10.11606/T.9.1985.tde-18032008-081014
Document
Author
Full name
Luiz Antonio Gioielli
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 1985
Supervisor
Committee
Baruffaldi, Renato (President)
Falcone, Miguel
Grandi, José Glauco
Lajolo, Franco Maria
Mancini Filho, Jorge
Title in Portuguese
Desenvolvimento de bases gordurosas para margarinas cremosas por interesterificação
Keywords in Portuguese
Ácidos graxos trans
Interesterificação
Margarina
Misturas
Abstract in Portuguese
O trabalho teve por objetivo o desenvolvimento de bases gordurosas para margarinas utilizando o método de modificação por interesterificação, como alternativa ao processo de hidrogenação parcial, que forma isômeros trans.
Title in English
Development of soft margarines fat phases by interesterification
Keywords in English
Interesterification
Margarine
Mixtures
Trans fatty acids
Abstract in English
The aim of the study was to develop soft margarines by using intertesterification, as an alternative of hydrogenation, which forms trans isomers.
 
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LuizAGioielli_Tese.pdf (34.54 Mbytes)
Publishing Date
2008-03-20
 
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