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Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Ana Carolina Conti in research grants and scholarships supported by FAPESP.
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Food oral processing (FOP) corresponds to a series of complex operations to which foods are subjected from the first bite to the moment of swallowing, influencing their perception of texture and flavor and the absorption of nutrients. FOP has shown to be a useful tool for evaluating and understanding the interaction between food and the oral cavity and has positioned itself as an interdis…
The thermoplastic extrusion is one the process used to produce breakfast cereals, products that are related to convenience, health and well-being. However, breakfast cereals are generally produced from raw materials that are rich in starch, as wheat, oat, corn and rice, which contribute to a high glycemic response of the products, property that is related to occurrence of diabetes, insuli…
The thermoplastic extrusion processing is largely used to restructuration of food made of starch and/or protein, and the snacks are the main product obtained through extrusion. The aromatization method more used by industry is post-extrusion aromatization, that uses oil or fat as aromatization vehicle and that enhances lipid content in the final product. The pre-extrusion aromatization is…
(Only some records are available in English at this moment)
Thermoplastic extrusion is a thermomechanical process used in the food industry in which products are submitted to high pressure and temperatures, resulting in chemical and physical modifications. Snacks are one of the possible products that can be obtained through this process. These products are usually highly criticized due to their high amount of lipid, sodium and calories, and by its…
The structuration of vegetable oils by using low concentrations of vegetable and animal waxes, forming organogels, is calling the attention of the food industry. These organogels are formation developed due to of a homogeneous colloidal dispersion of wax crystals, once the structuration is related to the crystal-crystal and crystal-liquid interactions. One of the most carried out analyses…
Thermoplastic extrusion is a process used in the food industry to produce several products, such as snacks. Despite the popularity of extruded snacks, these products are criticized for their high salt content. Considering that there is a need to reduce the amount of salt present in food, a healthier version of this product would be an important option for consumers. However, reducing sodi…
(Only some records are available in English at this moment)
Changes in texture and flavor perception during food eating are due to food oral processing, leading to food breakdown and flavor release in the mouth. To study these phenomena, the use of a chewing simulator will allow controlling the oral parameters and to follow flavor release profiles and the state of the bolus. Therefore, the main aim of this project is to establish correlations betw…
Food texture is an attribute that involves the perception by any touch receptor of the whole body, especially in the mouth. Moreover, food texture may also be perceived by hearing. The texture is perceived by humans when a force is applied to the food, and so, if food has low moisture content, its structure produces a sound when it is broken because the rupture of the food cells causes vi…
The pre-extrusion flavoring of snacks using aroma and flavor precursors is a healthier alternative in snacks production, since it does not require the use of oil or shortening as a flavoring carrier. However, there is greater consumer preference for high-fat foods, since the lipid increases the feeling of pleasure at the time of consumption. Therefore, the objective of this study is to in…
| 1 / 1 | Ongoing grants |
| 5 / 5 | Completed research grants |
| 14 / 12 | Completed scholarships in Brazil |
| 3 / 3 | Completed scholarships abroad |
| 23 / 21 | All research grants and scholarships |
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