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
graduate at Engenharia de Alimentos from Universidade Federal de Viçosa (1985), master's at Agricultural Engineering from Universidade Federal de Viçosa (1989), ph.d. at Sanduiche Espanha CSIC Instituto de La Grasa from Consejo Superior de Investigaciones Científicas (1995) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1996). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: alimentos, óleo de soja, óleos vegetais, sementes and frituras. (Source: Lattes Curriculum)
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Brazil is rich in native tropical and/or exotic fruit species with high agro-industrial potential. Among these, citrus, guava, papaya, passion fruit, melon, mango, tamarind etc can be highlighted, with high potential for fresh and/or processed consumption. Daily, a large amount of fruit residues is generated by industry, where, in most cases, they have limited use, only by animal feed ind…
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The use of natural antioxidants is gaining prominence in relation to synthetic, and many researches have been evaluated for their effectiveness in inhibiting lipid oxidation in foods. Thus, the objective of this study will be to evaluate the effect of natural antioxidants on oxidative stability of soybean oil under accelerated storage in oven. The pulp of the ripe palm fruit (Elaeis guine…
This work has as objective to know the antioxidant effect of extracts from thyme added to soybean oil and to evaluate the synergistic and isolated from natural extracts of thyme, basil and oregano, added to soybean oil under different heating conditions. In extracts of thyme will be determined to quantify total phenolics and antioxidant activity by the method of free radical 2,2-diphenyl-…
The demand for vegetable oils with bioactive constituents has increased in recent years due to the presence of specific components, which characterize these oils as functional foods. Because it is a field of study relatively recently, there is a need for more research on vegetable oils that contain biologically active substances. This study will aim to characterize the oil extracted from …
(Only some records are available in English at this moment)