The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery

Abstract The use of fats with a low melting point is attractive to the food industry, as it contributes to improving the texture, color and stability characteristics of the food.These fats are obtained from vegetable oils through some processes such as hydrogenation or interesterification.However, the partial hydrogenation process leads to the form

read more


Probing Individual Particles in Aquatic Suspensions by Simultaneously Measuring Polarized Light Scattering and Fluorescence

Suspended particles play a significant role in aquatic systems.However, existing methods to probe suspended particles have several limitations.In this paper, we present a portable prototype to in situ probe individual particles in Honey aquatic suspensions by simultaneously measuring polarized light scattering and fluorescence, aiming to obtain an

read more