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- Venturini, Larissa Hernandes; Moreira, Thaysa Fernandes Moya; da Silva, Tamires Barlati Vieira; de Almeida, Melina Maynara Carvalho; Francisco, Cristhian Rafael Lopes; de Oliveira, Anielle; de Campos, Sabrina Silva; Bilck, Ana Paula; de Souza Leone, Roberta; Tanamati, Ailey Aparecida Coelho; Gonçalves, Odinei Hess; Leimann, Fernanda Vitória
- Food and bioprocess technology 2019 v.12 no.1 pp. 77-87
- sodium caseinate, etc ; alpha-linolenic acid; baking; carnauba wax; color; cookies; cooling; differential scanning calorimetry; dough; droplets; homogenization; margarine; melting; microencapsulation; microparticles; omega-6 fatty acids; seed oils; sensory evaluation; solidification; sorption; texture; thermal properties; Show all 22 Subjects
- ... Partial substitution of margarine by microencapsulated chia oil (rich in n-3 and n-6 fatty acids) in carnauba wax solid lipid microparticles was investigated, to obtain cookies containing omega-3 and omega-6. The microparticles were prepared by the hot homogenisation in which the lipid phase is molten and dispersed as small droplets in an aqueous phase followed by a cooling/solidification step. Co ...