Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/59109
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titlePartition of nutraceutical compounds in deacidification of palm oil by solvent extractionpt_BR
dc.contributor.authorGoncalves, CBpt_BR
dc.contributor.authorPessoa, PApt_BR
dc.contributor.authorMeirelles, AJApt_BR
unicamp.author.emailtomze@fea.unicamp.brpt_BR
unicamp.authorUniv Estadual Campinas, EXTRAE, Dept Food Engn, BR-13083862 Campinas, SP, Brazil USP, Dept Food Engn, ZEA, FZEA, BR-13635900 Sao Paulo, Brazil USP, Polytech Sch, Dept Chem Engn, BR-09500900 Sao Paulo, Brazilpt_BR
dc.subjectpalm oilpt_BR
dc.subjectliquid-liquid extractionpt_BR
dc.subjectsolvent extractionpt_BR
dc.subjecttocopherolspt_BR
dc.subjectcarotenoidspt_BR
dc.subjectUNIQUACpt_BR
dc.subject.wosEthanol Plus Waterpt_BR
dc.subject.wosLiquid-liquid Equilibriumpt_BR
dc.subject.wosRice Bran Oilpt_BR
dc.subject.wosOleic-acidpt_BR
dc.subject.wos298.15 Kpt_BR
dc.description.abstractThe aim of the present work was to study the influence of the deacidification by solvent extraction on partition coefficients of carotenoids and tocopherols, by measuring the equilibrium data for the system palm oil + fatty acids + ethanol + water + nutraceutical compounds at 318.2 K. Partition coefficients of carotenoids and tocopherols were also correlated by the UNIQUAC model. (c) 2006 Elsevier Ltd. All rights reserved.pt
dc.relation.ispartofJournal Of Food Engineeringpt_BR
dc.relation.ispartofabbreviationJ. Food Eng.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryInglaterrapt_BR
dc.publisherElsevier Sci Ltdpt_BR
dc.date.issued2007pt_BR
dc.date.monthofcirculationJULpt_BR
dc.identifier.citationJournal Of Food Engineering. Elsevier Sci Ltd, v. 81, n. 1, n. 21, n. 26, 2007.pt_BR
dc.language.isoenpt_BR
dc.description.volume81pt_BR
dc.description.issuenumber1pt_BR
dc.description.firstpage21pt_BR
dc.description.lastpage26pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
unicamp.cruespUSPpt_BR
dc.identifier.issn0260-8774pt_BR
dc.identifier.wosidWOS:000244734800003pt_BR
dc.identifier.doi10.1016/j.jfoodeng.2006.10.003pt_BR
dc.date.available2014-11-16T14:20:14Z
dc.date.available2015-11-26T16:23:25Z-
dc.date.accessioned2014-11-16T14:20:14Z
dc.date.accessioned2015-11-26T16:23:25Z-
dc.description.provenanceMade available in DSpace on 2014-11-16T14:20:14Z (GMT). No. of bitstreams: 1 WOS000244734800003.pdf: 180472 bytes, checksum: 21257fba7f445762d9a546d531afe36e (MD5) Previous issue date: 2007en
dc.description.provenanceMade available in DSpace on 2015-11-26T16:23:25Z (GMT). No. of bitstreams: 2 WOS000244734800003.pdf: 180472 bytes, checksum: 21257fba7f445762d9a546d531afe36e (MD5) WOS000244734800003.pdf.txt: 27086 bytes, checksum: 1c9fe201a9e1bcb79f388e10222d524f (MD5) Previous issue date: 2007en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/59109pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/59109
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/59109-
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000244734800003.pdf176.24 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.