Carmen Cecilia Tadini

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graduation at Science and Technology of the Food from Universidade Estadual de Campinas (1977), master's at Engenharia de Alimentos from Universidade de São Paulo (1988) and doctorate at Chemical Engineering from Universidade de São Paulo (1994). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: pasteurização, pão francês, processo, trocador de calor a placas and congelamento. (Source: Lattes Curriculum)

Abstract
The Food Research Center (FoRC) is an initiative of scientists from University of São Paulo for creation of the first research center focused on food and nutrition in Brazil. It is based on the concept that food and nutrition studies present a multidisciplinary character, and professionals with different backgrounds can study different aspects of the same subject. The main goal is to ad...
FoRC - Food Research Center, AP.CEPID

Abstract
The quality of food products throughout their shelf life changes as they are perishable by nature. Moreover, consumers increasingly demand for more convenient products with a lower degree of processing and presenting fresh features with high quality. Intelligent packaging is a new concept that can be used as a tool to monitor and report a quality attribute of a product from its distribu...
Development of low density polymer films for smart packaging, AP.EMU
Abstract
Driven by the growing demand for food products with better nutritional value and sensorial quality e by the socio-economic potential associated with the development of new processing technologies in Brazil, this project aims to determine and study the dielectric properties (DEP) of liquid foods in view of the continuous thermal processing using microwave technology. This emerging techno...
Experimental determination of the dielectric properties of liquid and pasty foods considering the continuous heat treatment using microwave technology, AP.R
Abstract
The preparation of food materials needs the application of efficient and cheap methods with ever higher quality required by the consumers.Convective drying with hot air and this technique in combination with other methods allow to produce a dried product which maintains (sometimes even improves) the nutritional, functional, taste and flavour properties. At the same time, the energy requ...
Dehydration of green banana to obtain flour: physical, chemical, functional and microstructure properties analysis during process and storage, AP.R

See more Completed research grants

(Only some records are available in English at this moment)

Abstract
The development of materials that can cause less impact for the environment has been considered a subject of great importance nowadays. The knowledge of efficient techniques for the production of these materials is fundamental. The extrusion process is an example of efficient technique, with the advantage of being a continuous process as well, although the definition of the optimal proc...
Mathematical modeling and experimental validation of an extrusion process to produce biodegradable cassava starch pellets, BP.DD
Abstract
This project aims to find optimal conditions for convective yacon drying, establish and validate kinetic parameters for the process, and model it using a commercial simulator (Comsol). For that purpose, transient conditions will be studied, considering changes in dimensions and thermophysical properties. Yacon is a plant cultivated originally in South America for its tuberous, mildly sw...
Mathematical modeling of convective drying of yacon slices (Smallanthus sonchifolius), BP.DR
Abstract
New sources of dietary fiber are sought in products of traditional agricultural crops. Among those, banana (Musa cavendishii) can be considered, as it presents non-starch polysaccharides as galacturonans and arabinoxylans, which are similar to the dietary fiber found in cereals. However, the isolation of non-starch polysaccharides from ripe banana is difficult due to the need of extract...
Extraction of soluble sugars applied to the purification of non-starch polysaccharides: experimental and modeling aspects, BP.PD

See more Ongoing scholarships in Brazil

(Only some records are available in English at this moment)

Abstract
Healthy consumers have been requiring natural products with high nutritional value, functional properties and sensory. Honey is a natural product that has many benefits effects on health, besides the taste and aroma are very peculiar. Among the benefits that stand out in honey, the antibacterial and antioxidant effects are mainly found due to the presence of substances in its composit...
Development and characterization of powder honey produced by spray drying and spray chilling methods, BP.PD
Thermal analysis of non-starch polysaccharides, BP.TT
Abstract
The Atlantic Forest is one of the six major biomes, covering about 35 % of all plant species in the country. In this biome, there is a wealth of natural resources that can bring economic and nutritional benefits to the population when exploited sustainably. One of the plant species with great potential is the cambuci, a fruit rich in bioactive compounds such as flavonoids, vitamin C and...
Study of osmotic dehydration of cambuci (Campomanesia phaea o. Berg . Landrum) using different osmotic agents by equilibrium diagrams construction, BP.IC

See more Completed scholarships in Brazil

(Only some records are available in English at this moment)

Abstract
Yacon is a plant cultivated originally in South America for its tuberous, mildly sweet roots. Its low amounts of sucrose and glucose and high amount of non-digestible carbohydrates makes the yacon a good option for low- carbohydrate diets. However, shelf-life of yacon is limited to about seven days at ambient temperature, due to its high water content. Convective drying of yacon roots m...
Mathematical modeling of convective drying of yacon slices(Smallanthus sonchifolius), BE.EP.DR
Abstract
Healthy foods and quality are essential requirements for consumers seeking a healthier life. Thus, the use of honey is of great value to meet these demands. Honey is a product highly consumed due to its peculiarity regarding aroma and taste, as well as its several beneficial effects on human health. However, honey shelf-life is an extremely critical factor, since long periods of storage...
"effects on digestibility of powder honey in semi -dynamic model", BE.EP.PD

Abstract
Fruits are an integral part of a healthy diet. They provide essential micronutrients such as vitamins, minerals, and also antioxidants, phytochemicals, sugars and dietary fiber. Preservation of fruits in the form of purees and juices (FP&J) is very popular as these products are convenient to consume and form an integral part of many formulations. Besides microbial spoilage, quality degr...
Investigation of non-thermal effects of microwave heating in model systems and fruit juices: determination of molecular structure and conformational changes in endogenous enzymes, BE.EP.PD
Abstract
The environmental problem caused by packaging wastes made from non-renewable, synthetic base and non-biodegradable sources led to significant increase in research on the use of renewable and biodegradable materials, such as films based on biopolymers. However, such films have limitations in their physical-chemical properties due to their sensitivity to moisture, weak barrier properties ...
Nanostructured biopolymer blends obtained by the extrusion method: development, characterization and application, BE.EP.DR
Abstract
INTRODUCTION Non-starch polysaccharides (NSP) present in ripe bananas act as a dietary fiber on the human body, producing beneficial effects on gut health. It is important to notice that rejected bananas can be used as a raw material and their degree of maturation does not influence the quantity of the NSP. The most significant biochemical changes during ripening of banana correspond to...
Purification of non-starch polysaccharides of banana puree and their potential use as functional ingredient: extraction of soluble sugars with natural deep eutectic solvents (NADES), BE.EP.PD

See more Completed scholarships abroad

(Only some records are available in English at this moment)

Use this Research Supported by FAPESP (BV/FAPESP) channel only to send messages referring to FAPESP-funded scientific projects.

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Publications	22
Citations	147
Cit./Article	6.7
Data from Web of Science

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DE LUCA‚ J.. Electrodynamics of Helium with Retardation and Self-Interaction Effects. Physical Review Letters, v. 80, n. 4, p. 680-683, 1998. (97/05078-3)

NAKAIE‚ C.R.; BARBOSA‚ S.R.; VIEIRA‚ R.F.F.; FERNANDEZ‚ R.M.; CILLI‚ E.M.; CASTRUCCI‚ A.M.L.; VISCONTI‚ M.A.; ITO‚ A.S.; LAMY-FREUND‚ M.T.. Comparative EPR and fluorescence conformational studies of fully active spin-labeled melanotropic peptides. FEBS Letters, v. 497, n. 2, p. 103-107, 2001.

ZABALAGA, ROSA F.; LA FUENTE, CARLA I. A.; TADINI, CARMEN C.. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying. Journal of Food Engineering, v. 187, p. 62-69, OCT 2016. Web of Science Citations: 7. (11/23599-0, 11/22398-0)

BRANCO ALMEIDA BESSA, LARISSA CASTELLO; ROBUSTILLO, MARIA DOLORES; MARQUES, BIANCA CRISTINE; TADINI, CARMEN CECILIA; PESSOA FILHO, PEDRO DE ALCANTARA. Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane. FUEL, v. 237, p. 1132-1140, FEB 1 2019. Web of Science Citations: 1. (10/18355-1, 18/06956-2, 14/21252-0, 13/07914-8, 16/08566-1)

RAYO, LINA M.; CHAGURI E CARVALHO, LIVIA; SARDA, FABIANA A. H.; DACANAL, GUSTAVO C.; MENEZES, ELIZABETE W.; TADINI, CARMEN C.. Production of instant green banana flour (Musa cavendischii, var. Nanicao) by a pulsed-fluidized bed agglomeration. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 63, n. 1, p. 461-469, SEP 2015. Web of Science Citations: 18. (10/18704-6, 11/23599-0, 11/22398-0)

FLORINDO, T. J.; FLORINDO, G. I. B. DE M.; TALAMINI, E.; DA COSTA, J. S.; DE LEIS, C. M.; TANG, W. Z.; SCHULTZ, G.; KULAY, L.; PINTO, A. T.; RUVIARO, C. F.. Application of the multiple criteria decision-making (MCDM) approach in the identification of Carbon Footprint reduction actions in the Brazilian beef production chain. JOURNAL OF CLEANER PRODUCTION, v. 196, p. 1379-1389, SEP 20 2018. Web of Science Citations: 3. (13/07914-8, 16/10680-7, 13/22722-8)

LA FUENTE, CARLA I. A.; TADINI, CARMEN C.. Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 12, p. 5098-5105, DEC 2018. Web of Science Citations: 1. (13/07914-8, 11/22398-0)

CAVALCANTI, RODRIGO N.; BALTHAZAR, CELSO E.; ESMERINO, ERICK A.; FREITAS, MONICA Q.; SILVA, MARCIA C.; RAICES, RENATA S. L.; GUT, JORGE A. W.; CRUZ, ADRIANO G.; TADINI, CARMEN C.. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. INTERNATIONAL DAIRY JOURNAL, v. 97, p. 120-130, OCT 2019. Web of Science Citations: 0. (15/25697-0, 13/07914-8)

PAES, MARIANA SCHINCARIOL; FERREIRA DEL PINTOR, JOAO PEDRO; PESSOA FILHO, PEDRO DE ALANTARA; TADINI, CARMEN CECILIA. Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment. JOURNAL OF MOLECULAR LIQUIDS, v. 273, p. 408-413, JAN 2019. Web of Science Citations: 2. (16/18328-0, 13/07914-8, 11/23599-0)

DE SOUZA, ANA CRISTINA; DIAS, ANA M. A.; SOUSA, HERMINIO C.; TADINI, CARMEN C.. Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging. Carbohydrate Polymers, v. 102, p. 830-837, FEB 15 2014. Web of Science Citations: 30. (06/06816-9)

RAYO-MENDEZ, LINA MARIA; GOMEZ, ANALIA VERONICA; TADINI, CARMEN CECILIA. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, v. 294, p. 539-546, OCT 1 2019. Web of Science Citations: 0. (13/25946-4, 13/07914-8)

LEITE, JULIANA A. S.; QUINTAL, VIRGINIA S.; TADINI, CARMEN C.. Dielectric Properties of Infant Formulae, Human Milk and Whole and Low-Fat Cow Milk Relevant for Microwave Heating. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 15, n. 5-6, MAY 2019. Web of Science Citations: 1. (13/07914-8, 12/04073-0)

BRANCO ALMEIDA BESSA, LARISSA CASTELLO; ROBUSTILLO, MARIA DOLORES; DA SILVA, ERICA GONNA; TADINI, CARMEN CECILIA; DE ALMEIDA MEIRELLES, ANTONIO JOSE; PESSOA FILHO, PEDRO DE ALCANTARA. Influence of Additives (Isoamyl Laurate or Isoamyl Nonanoate) in the Solid-Liquid Equilibrium of Fatty Acid Ethyl Esters. JOURNAL OF CHEMICAL AND ENGINEERING DATA, v. 64, n. 5, SI, p. 2062-2074, MAY 2019. Web of Science Citations: 0. (10/18355-1, 13/07914-8, 14/21252-0, 18/06956-2, 16/08566-1)

SOBREIRO, PEDRO HENRIQUE; ISOZAKI SATO, LAURA NAOMI; WILHELMS GUT, JORGE ANDREY. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450 MHz. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, n. 7, NOV 2018. Web of Science Citations: 0. (13/07914-8, 14/17534-0, 12/04073-0)

GOMEZ, ANALIA VERONICA; TADINI, CARMEN CECILIA; BISWAS, ATANU; BUTTRUM, MEGAN; KIM, SANGHOON; BODDU, VEERA M.; CHENG, H. N.. Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES). LWT-FOOD SCIENCE AND TECHNOLOGY, v. 107, p. 79-88, JUN 2019. Web of Science Citations: 2. (13/25946-4, 13/07914-8, 16/15783-9)

(References retrieved automatically from State of São Paulo Research Institutions)

MATSUI, Kátia Nicolau. Inativação das enzimas presentes na água de coco verde (Cocos nucifera L.) por processo térmico através de microondas.. Tese (Doutorado) - Escola Politécnica. Universidade de São Paulo (USP). São Paulo. (03/08815-1)

MASAOKA, Tatiana Guinoza Matuda. Análise térmica da massa de pão francês durante os processos de congelamento e descongelamento: otimização do uso de aditivos.. Dissertação (Mestrado) - Escola Politécnica. Universidade de São Paulo (USP). São Paulo. (02/04788-7)

TRIBESS, Tatiana Beatrís. Estudo da cinética de inativação térmica da pectinesterase em suco de laranja natural minimamente processado.. Dissertação (Mestrado) - Escola Politécnica. Universidade de São Paulo (USP). São Paulo. (01/05841-6)

SANCHEZ, Diana Buchner de Oliveira. Desempenho reológico e entálpico da massa de pão com amido resistente de milho e transglutaminase.. Dissertação (Mestrado) - Escola Politécnica. Universidade de São Paulo (USP). São Paulo. (07/01689-1)

SOUZA, Ana Cristina de. Desenvolvimento de embalagem biodegradável ativa a base de fécula de mandioca e agentes antimicrobianos naturais.. Tese (Doutorado) - Escola Politécnica. Universidade de São Paulo (USP). São Paulo. (06/06816-9)

PROCESSO E SISTEMA PARA PREPARAÇÃO DE PURÊ DE BANANA PI0406163-2 - Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Universidade de São Paulo (USP). Carmen Cecilia Tadini; Cynthia Ditchfield - November 2004, 17

1 / 1	Ongoing research grants
23 / 11	Completed research grants
4 / 4	Ongoing scholarships in Brazil
24 / 10	Completed scholarships in Brazil
2 / 2	Ongoing scholarships abroad
5 / 5	Completed scholarships abroad
59 / 33	All research grants and scholarships

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Source:Lattes Curriculum

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