← Search

Data · dataset · 2026

Pracaxi oil as a crystallization modifier in cocoa butter

Listed in REDU - Unicamp Institutional Research Data Repository

Data consists on the characterization of pracaxi oil lipid composition and physisochemical properties, followed by the production of pracaxi oil and cocoa butter blends.

Description

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.

Links

Where it is published

Catalogue records · 1

Topics

Stated by source
Engineering
From keywords
Engineering
Inferred from text
Microscopy 75%
Provenance · 1 source records, 9 field assertions
SourceKeyLast seenRaw
REDU - Unicamp Institutional Research Data Repositorydoi:10.25824/redu/7SFDB112 d agoJSON v1
FieldAssertionExtractorEvidence
concepts[field].dataverse_subject:engineeringsource · redu unicamp brconnector:redu_unicamp_br@1.0.0/subjects
concepts[field].local:field:engineeringmapping · redu unicamp brconnector:redu_unicamp_br@1.0.0/subjects
concepts[modality].local:modality:microscopyenrichment · redu unicamp brkeyword-concept-rules@1.0.0title+description (75%)
created_datesource · redu unicamp brconnector:redu_unicamp_br@1.0.0
descriptionsource · redu unicamp brconnector:redu_unicamp_br@1.0.0/description
publication_datesource · redu unicamp brconnector:redu_unicamp_br@1.0.0
titlesource · redu unicamp brconnector:redu_unicamp_br@1.0.0/name
updated_datesource · redu unicamp brconnector:redu_unicamp_br@1.0.0
version_labelsource · redu unicamp brconnector:redu_unicamp_br@1.0.0