Otimização do processo de cristalização em cristalizador contínuo para fondant Optimization of the crystallization process in a continuous beater for fondants

by Marise Bonifácio Queiroz, Theo Guenter Kieckbusch
Published 2012-12-01

Estimativa da composição gasosa em embalagem de atmosfera modificada contendo mangas (mangifera indica l.) Cv. Keitt

by Fábio Yamashita, Javier Telis Romero, Theo Guenter Kieckbusch
Published 1997-08-01

Caracterização comparativa entre chocolates ao leite formulados com gordura de leite anidra e com estearina de gordura de leite

by Valdecir Luccas, Élida Castilho Bonomi, Theo Guenter Kieckbusch
Published 2014-06-01

Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

by Monise Helen Masuchi Buscato, Barbara Gallani Zaia, Kamila Ramponi Rodrigues de Godoi, Ana Paula Badan Ribeiro, Theo Guenter Kieckbusch

Supercritical CO2 recovery of caffeine from green coffee oil: new experimental solubility data and modeling

by Álvaro Bandeira Antunes de Azevedo, Theo Guenter Kieckbusch, Alexandre Keiji Tashima, Rahoma Sadeg Mohamed, Paulo Mazzafera, Silvio Alexandre Beisl Vieira de Melo
Published 2008-01-01

Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics

by A. P. B. Ribeiro, R. Corrêa Basso, L. A.G. Gonçalves, L. A. Gioielli, A. Oliveira dos Santos, L. Pavie Cardoso, T. Guenter Kieckbusch
Published 2012-03-01

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

by A. P. B. Ribeiro, R. Claro da Silva, L. A. Gioielli, M. I. de Almeida Gonçalves, R. Grimaldi, L. A.G. Gonçalves, T. Guenter Kieckbusch
Published 2012-03-01