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Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts.
This study evaluated the effect of the supplementation of total dietary fiber from apple, banana or passion fruit processing by-products on the post-acidification, total titratable acidity, bacteriaExpand
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Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.
The simultaneous effects of different binary co-cultures of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus and Bifidobacterium lactis with Streptococcus thermophilus andExpand
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Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications
Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10%, 20%, 30%, 40% and 50% FHSBO (w/w) content were interesterified under the following conditions: 0.4% sodium methoxide,Expand
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Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil
An exhaustive analysis of the crystallisation behaviour of palm oil was performed using low-resolution magnetic pulsed nuclear resonance, differential scanning calorimetry, polarised light microscopyExpand
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Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt.
Abstract The effects of acai pulp addition and different probiotic bacteria on the fatty acid profile of stirred yoghurt were examined. Skim milk was divided into two groups: one containing acai pulpExpand
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Instrumental Methods for the Evaluation of Interesterified Fats
Chemical interesterification is currently the main alternative for the production of plastic fats containing no trans fatty acids. However, directing the industrial application of an interesterifiedExpand
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Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil
Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10, 20, 30, 40, and 50% (w/w) FHSBO content were interesterified under the following conditions: 20 min reaction time, 0.4%Expand
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Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein
Chemical interesterification is an important technological option for the production of fats targeting commercial applications. Fat blends, formulated by binary blends of palm stearin and palm oleinExpand
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Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes
Abstract Brazil nut richness has been widely studied aiming at finding transformation models that increase its yield, keep its quality, reduce costs, and increase its productivity. The objective ofExpand
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The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil
Abstract The main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic interesterification catalyzed by anExpand
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