CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Universidade Estadual de Campinas (1984), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1988) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1994). Has experience in Science and Technology of the Food, focusing on Technology of Products of Animal Origin, acting on the following subjects: ensino superior, functional properties of protein, segurança alimentar, funcionalidade de proteínas and oxidação lipídica. (Source: Lattes Curriculum)
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The consumption of meat and meat products has been the target of criticism for nutritional and environmental reasons. The increase in the number of vegans, vegetarian, and flexitarian consumers results in a new market trend with considerable growth in the search for meat analogous and meat-reduced meat products (hybrids). This change in eating habits can have a significant impact on the n…
The replacement of animal fats with high content of saturated fatty acids for vegetable oils in meat products has been widely studied as a strategy to produce healthier emulsified meat products. However, the incorporation of vegetable oils with a high content of unsaturated fatty acids and low-melting point reduces the physical stability and compromises the texture of the final product. T…
Public health and regulatory agencies have recommended to reduce sodium chloride intake in the diet, currently exceeding 5g/day to decrease some chronic diseases, especially hypertension. Among the different categories of processed foods, salt reduction in meat products fermented, constitutes one of the big challenge. Sodium chloride has many functions in meat products processing, suc…
Emulsified meat products are widely consumed due to convenience, acceptance and nutritional value added. However, they are characterized by high levels of sodium, and therefore various public health agencies have recommended its significant consumption reduction. There has been a well established correlation between excessive sodium intake and hypertension. In frankfurters, the high sodiu…
Dry fermented sausages contain high saturated fat content resulted mainly from addition of pork back fat which is markedly increased after drying and ripening stages. Despite the importance to improve its healthy properties, low fat fermented sausages are characterized by low acceptance scores and many technological defects. The aim of this project is to evaluate the effects of prebiotic …
| 4 / 3 | Completed research grants |
| 3 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 8 / 5 | All research grants and scholarships |
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