Graduate at Food Engineering from Universidade Federal de Viçosa (1979), master's at Biochemistry from Universidade de São Paulo (1985) and Ph.D at Science and Technology of the Food from Universidade Estadual de Campinas (1992). Has experience in Biochemistry, acting on the following subjects: CGTase, Cellulase, Xylanase, Thermoascus aurantiacus, Protease, Pectinase and Glucoamylase. (Source: Lattes Curriculum)
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The current proposal aim to support the visit of Dr. Peter Biely from Slovak Academy of Sciences to participate as a Visiting Professor at IBILCE-UNESP, SJ Rio Preto, for three weeks in September 2018. Prof. Biely is a distinguished and renowned professor in research and development of plant cell wall degrading enzymes (for food and biofuels) and carbohydrate chemistry and biochemistry, w…
Beta-glucosidases are enzymes that hydrolyze terminal beta-(1.4) glycoside bonds, essential function to many biological processes, being of great interest to biochemistry and biotechnology. This study involves the extraction and subsequent purification of ²-glucosidase of thermophilic fungus Thermoascus aurantiacus in a supermacroporous support of polyacrylamide produced in cryogenic cond…
(Only some records are available in English at this moment)
The main enzymatic coagulants substituents of conventional rennet, used in the dairy industry, are like proteases. These enzymes act on proteolytic activity, cleaving peptides in proteins and peptides. Aspartic proteases (EC 3.4.23) are enzymes which have the function of specifically hydrolyzing the º-casein peptide bond between the amino acids Phe105-Met106 releasing para-º-casein and gl…
beta-glucosidase are enzymes that hydrolyze terminal beta-(1.4) glycoside bonds, essential function to many biological processes, being of great interest to biochemistry and biotechnology. This study involves the extraction and subsequent purification of ²-glucosidase of thermophilic fungus Thermoascus aurantiacus in a supermacroporous support of polyacrylamide produced in cryogenic condi…
The wine chemical composition is essential to design its sensory features, being those dependent on grape growing, processing, stabilization processes, storage and intrinsic characteristics of the region. In one hand, the classic and emerging wine regions raise Brazil to a prominent position in the worldwide panorama of wine production; on the other hand, there is a significant lack of st…
(Only some records are available in English at this moment)
ABSTRACTIn recent years, consumer demand for foods known as functional, i.e., that promote health benefits beyond basic nutritional care, is growing constantly. It is considered as a potential strategy for prevention of chronic diseases, for their physiological benefits or reduce the risk of these diseases, regardless of their nutritional properties. In this sense, bioactive peptides have…
The enzymatic saccharification of lignocellulosic biomass and biobleaching paper pulp are attractive strategies for the bioprocess industry. Xylanases, which hydrolyze the b-1,4 glycosidic bond in the xylan polymer, have been applied heavily in these sectors. However, these processes require enzymes that tolerate conditions of high environmental stress such as extremes of temperature or p…
| 19 / 9 | Completed research grants |
| 54 / 31 | Completed scholarships in Brazil |
| 3 / 3 | Completed scholarships abroad |
| 76 / 43 | All research grants and scholarships |
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CV Lattes
ORCID