CV Lattes
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Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated from Agronomic Engineering from Escola Superior de Agricultura Luiz de Queiroz at the Universidade de São Paulo (1979), master's degree in Food Technology at ESALQ/USP (1985) and Ph.D. in Food Science from the Pharmaceutical School at Universidade de São Paulo (1991). She has been teaching at USP since 1981 and her major research areas are: oils and fats, shelf life, oxidative stability and antioxidants soyben, oil extraction and biodiesel. Among her administrative positions she has been diretor of International Relations for USP (2007-2010) and vice-dean of ESALQ/USP (2011-2015). She is retired now. (Source: Lattes Curriculum)
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The oxidative stability of oils, fats and biodiesel can be readily determined under accelerated conditions by OSI equipments (oxidative stability-index) such as Metrohm's Rancimat. Low maintenance costs, speed in results and usability are features that have contributed to establish Rancimat's use as a world reference in OSI determinations. However, in contrast to the conveniences offered,…
This work aims to continue the research established in the Oils and Fats Laboratory within the Department of Agri-food industry, Food and Nutrition, about vegetable oil extraction using ethanol as an alternative solvent to hexane. Thanks to the research grants nº 04/15164-0 and nº 08/58334-3 from FAPESP, obtaining soybean oil through both pilot and small-scale was possible. Oil-rich misce…
(Only some records are available in English at this moment)
The oxidative stability of oils can be determined by the OSI (Oxidative Stability Index) type apparatus, called Rancimat. Acting through constant air pumping and high temperature, this equipment has the objective of determining the time necessary for the complete oxidation of the lipid sample (period of induction - PI). Due to its ease of use and fast results, Rancimat has been recognized…
This project aims to quantify the phenolic compounds and determine the in vitro antioxidant activity of byproducts (meal and ethanolic miscella) from Jatropha oil extraction using ethanol as a solvent. The study is linked to a post-doctoral project with a grant from Fundação de Amparo à Pesquisa (FAPESP), process nº 2013/23469-4. It seeks the valoration of the byproducts of the Jatropha b…
This project aims to study the biodiesel production from Jatropha oil extracted with ethanol, including the potential use of its byproducts. Thanks to FAPESP research grants 04/15164-0 and 08/58334-3, the Laboratory of Oils and Fats of the Department of Agroindustry, Food and Nutrition (ESALQ / USP) viabilized the soybean oil extraction using ethanol as solvent. Miscella rich in oil obtai…
(Only some records are available in English at this moment)
Food phenolics are found in the soluble fractions (free and esterified forms) as well as in the insoluble-bound form. We recently demonstrated that, despite the process (juice or winemaking), insoluble-bound phenolics are the major fraction in grape processing by-products (BRS Cora, Isabel, Tempranillo, and Syrah varieties). Furthermore, in another work, we also demonstrated that gamma-ir…
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| 10 / 5 | Completed scholarships in Brazil |
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