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 valorization of fruit seeds can be promoted by the intensification of conventional lipid extraction, which, in turn, can also be improved by nonconventional techniques (e.g. ultrasound (US) and pulsed electric fields (PEF)). In addition to improved yield of extraction, lipid phase extracted using nonconventional technologies may result in different contents of bioactive compounds with…
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…
The valorization of food products and processes can be obtained by the intensification of conventional processes. Due to the high consumption of fruits, the improvement of phenolic compounds extraction from fruit seeds will be the main focus of this proposal. For this, ultrasound (US) and pulsedelectric fields (PEF) will be used to enhance an initial step of biorefinery. Hydroalcoolic sol…
The valorization of food ingredients obtained from byproducts through green technologies, which could also intensify the conventional processing, is the major objective of a sustainable process. The high consumption of fruits in Brazil lead to the production of high amounts of fruit seeds, which are rich in lipids and proteins that could be used as new food ingredients for further applica…
(Only some records are available in English at this moment)
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…
The growing interest in adopting healthier and more sustainable lifestyles has stimulated studies to enhance food products and processes. Due to the high consumption of fruit worldwide, the use and valorization of the byproducts generated will be the main focus of this proposal. In this sense, ultrasound (US) will be used as a non-conventional technology to intensify the germination of gu…
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…
(Only some records are available in English at this moment)
Fruit production has increased due to population growth and the pursuit of healthy habits. In the case of olives, debittering is necessary, but the process is slow and unsustainable. Technologies such as high-intensity ultrasound (US) and pulsed electric fields (PEF) offer more sustainable alternatives. However, it is still unclear how these techniques impact the availability of bioactive…
| 2 / 2 | Ongoing grants |
| 1 / 1 | Completed research grants |
| 4 / 4 | Ongoing scholarships in Brazil |
| 5 / 5 | Completed scholarships in Brazil |
| 1 / 1 | Ongoing scholarships abroad |
| 13 / 13 | All research grants and scholarships |
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