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8. Application of integrated molecular distillation-adsorption process for deacidification and recovery of vitamin E and carotenoids from palm oil.

9. Esterification effect on the recovery of vitamin E from palm oil refining residues by molecular distillation.

16. Application of pilot‐scale molecular distillation for enrichment of phytonutrients from a novel deodorizer distillate of the margarine and shortenings industry.

17. Contributors

19. Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration

20. Application of molecular distillation in the recovery of high-value bioactive compounds present in wastes of vegetable oil processing: effect of esterification.

30. Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels.

31. Otimização da separação de compostos fenolicos por eletroforese capilar e analise da composição em acidos graxos de azeite de oliva extravirgem

34. Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes

35. Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil

36. Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

38. Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

40. Mixed oil formulations enriched in essential fatty acids and reduced ratio of n‐6/n‐3

41. Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas

42. A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil

43. Mycobacterium avium subesp. paratuberculosis: uma preocupação para a indústria de laticínios

46. Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)

50. Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process

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