CV Lattes
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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
graduation at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (2011), master's at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2015), doctorate at Engineering from Universidade Estadual Paulista Júlio de Mesquita Filho (2019) and doctorate at Ciencia, Tecnología y Gestión Alimentaria from Universitat Politècnica de València (2019). Has experience in Science and Technology of the Food, acting on the following subjects: ultrassom de potência, modelos matemáticos, resíduos de amendoim, resíduos and densidade. (Source: Lattes Curriculum)
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The growing interest by assuming a healthier and sustainable lifestyle has driven studies for valorizing food products and processes. In this sense, this proposal is focused on creating a research Group for Processes and Products Valorization (G4Pro) based on non-conventional approaches. Due to the high consumption of fruits, the improvement of the cascade processes involving fruit and un…
As a consequence of the growing production of olives in Brazil and São Paulo state, new processing technologies are required to differentiate and to boost their commercialization. The production of green table olives, specifically, presents some challenging aspects regarding the high usage of NaOH and long treatment time. The conventional process (Spanish-style) consist of debittering raw…
Because olives cultivation in Brazil and São Paulo state is growing, it is important to study new processing technologies to differentiate and to implement their commercialization. Compared to olive oil, green table olive production presents some challenging aspects regarding the high usage of NaOH in the debittering process and long processing time. Emerging technologies such as ultrasou…
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The increasing demand for new sources of plant-based proteins has become a sustainability issue associated with healthier nutritional habits. Their functional properties also play an important role in the technological aspects of food formulation. Malt bagasse, for example, is shown to be a sustainable and renewable byproduct of the brewing industry with outstanding protein contents. Howe…
There is a current demand for new sources of plant-based proteins with the aim of promoting sustainability associated with healthy nutritional habits. In addition to the nutritional issues, these macromolecules have an important technological role in the formulation of foods such as emulsions, specifically. The byproducts of the orange juice processing industry are abundant in northwest S…
Are currently invested large amounts of resources in developing of new technologies for the utilization of waste from the agricultural sector and processes aimed at the production of second generation ethanol. One of this technologies is the power ultrasound (US), that is currently being tested in areas such as pre-treatment of cellulosic material and combined method for increasing the re…
| 1 / 1 | Ongoing grants |
| 1 / 1 | Completed research grants |
| 4 / 4 | Ongoing scholarships in Brazil |
| 3 / 3 | Completed scholarships in Brazil |
| 9 / 9 | All research grants and scholarships |
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