Please use this identifier to cite or link to this item: https://repositorio.ufma.br/jspui/handle/123456789/873
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dc.contributor.authorRIBEIRO, A. P. B.-
dc.contributor.authorBASSO, R. Corrêa-
dc.contributor.authorGONÇALVES, L. A. G.-
dc.contributor.authorGIOIELLI, L. A.-
dc.contributor.authorSANTOS, Adenilson Oliveira dos-
dc.contributor.authorCARDOSO, L. Pavie-
dc.contributor.authorKIECKBUSCH, T. Guenter-
dc.date.accessioned2018-03-27T20:33:13Z-
dc.date.available2018-03-27T20:33:13Z-
dc.date.issued2012-
dc.identifier.citationRIBEIRO, A. P. B. et al. Physico-chemical properties of Brazilian cocoa butter and industrial blends: Part II - Microstructure, polymorphic behavior and crystallization characteristics. Grasas y aceites, Sevilla, v. 63, n. 1, p. 89-99, 2012. DOI: 10.3989/gya.069111pt_br
dc.identifier.issn0017-3495-
dc.identifier.urihttp://hdl.handle.net/123456789/873-
dc.description.abstractThe microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics and polymorphic habits. The evaluation of these parameters aided in establishing relationships between the chemical compositions and crystallization behavior of the samples, as well as differentiating them in terms of technological and industrial potential for use in tropical regions.pt_br
dc.description.sponsorshipFAPESP – Proc. 2009/53006-0 and Proc. 2010/18504 -7pt_br
dc.language.isoenpt_br
dc.publisherInstituto de la Grasapt_br
dc.subjectCocoa butterpt_br
dc.subjectCrystallization kineticspt_br
dc.subjectMicrostructurept_br
dc.subjectPolymorphismpt_br
dc.subjectCinética de la cristalizaciónpt_br
dc.subjectManteca de cacaopt_br
dc.subjectMicroestructurapt_br
dc.subjectPolimorfismopt_br
dc.titlePhysico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristicspt_br
dc.title.alternativePropiedades físico-químicas de la manteca de cacao de Brasil y mezclas industriales. Parte II - Microestructura, comportamiento polimórfico y características de la cristalizaciónpt_br
dc.typeArticlept_br
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