| dc.contributor.author |
Gropelli, Victória Marques |
|
| dc.contributor.author |
Santos, Priscila Dayane de Freitas |
|
| dc.contributor.author |
Silva,Thayná Torres da |
|
| dc.contributor.author |
Ribeiro, Ana Paula Badan |
|
| dc.contributor.author |
Cunha, Rosiane Lopes da |
|
| dc.date |
2026-02-26 |
|
| dc.date.accessioned |
2025-10-23 |
|
| dc.date.accessioned |
2026-02-28T01:11:39Z |
|
| dc.date.available |
2026-02-28T01:11:39Z |
|
| dc.identifier.uri |
https://doi.org/10.25824/redu/7SFDB1 |
|
| dc.identifier.uri |
https://redu.unicamp.br/dataset.xhtml?amp;persistentId=doi:10.25824/redu/7SFDB1 |
|
| dc.description |
Data consists on the characterization of pracaxi oil lipid composition and physisochemical properties, followed by the production of pracaxi oil and cocoa butter blends. The blends were characterized for their saturated fat content, microstructure and thermal properties. Data also include an extensive stability study to monitor crystalline changes in cocoa butter incorporated with pracaxi oil, to verify the effect of the oil on lipid crystal stability, as monitored by polarized light microscopy. |
|
| dc.description.sponsorship |
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior |
|
| dc.description.sponsorship |
Fundação de Amparo à Pesquisa do Estado de São Paulo |
|
| dc.description.sponsorship |
Fundação de Amparo à Pesquisa do Estado de São Paulo |
|
| dc.description.sponsorship |
Conselho Nacional de Desenvolvimento Científico e Tecnológico |
|
| dc.format |
application/zip |
|
| dc.format |
application/pdf |
|
| dc.publisher |
Gropelli, Victória Marques |
|
| dc.subject |
Engineering |
|
| dc.title |
Pracaxi oil as a crystallization modifier in cocoa butter |
|
| dc.description.sponsorshipId |
CAPES: 88887.822863/2023-00 |
|
| dc.description.sponsorshipId |
FAPESP: 2022/10347-7 |
|
| dc.description.sponsorshipId |
FAPESP: 2019/27354-3 |
|
| dc.description.sponsorshipId |
CNPq: 307168/2016-6 |
|