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
bachelor's degree in Food Engineering from the State University of Campinas (1984), Master's in Food Engineering from the State University of Campinas (1992), Ph.D. in Food Engineering from the State University of Campinas (1998) and post-doctorate from the University of Bologna , Cesena, Italy. She is currently a retired professor and volunteer at the São Paulo State University Júlio de Mesquita Filho. Has experience in Food Engineering, acting mainly on the following topics: osmotic dehydration and drying of vegetables, intermittent drying, energy optimization, effects of drying on the quality of dehydrated products, colloidal systems applied to the structuring of hydrogels, foams, biofilms and edible coatings. (Source: Lattes Curriculum)
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New challenges for Food Engineering have recently emerged as a result of current population growth, the excessive use of natural resources, and high waste levels, which have been driven by new generations who are adopting flexitarian, vegetarian or vegan diets as a consequence of their quest for healthy foods from sustainable sources and with low environmental impact. There is urgency for…
With the objective of searching for sustainable solutions for the fruit and vegetable processing, this study aims to improve simple technologies that, when applied to fresh foods, do not promote substantial changes in their original composition. The present proposal continues a set of themes that have been studied by a team of researchers with the aim of developing technologies that contr…
This work entails processing of plants with the aim of to develop technologies that contribute to the improvement of sensory and nutritional quality of dehydrated or minimally processed fruits and vegetables. For this, application of edible coatings, osmotic dehydration, conventional drying and foam-mat drying will be investigated. Determination of mass transfer of substances during proce…
(Only some records are available in English at this moment)
Trans fatty acids play an important role in the structuring and in the plastic properties of foods, such as margarines, spreads, shortenings, biscuit filling, among others. On the other hand, international health institutes recommend a limited ingestion of these fats, which can increase low density lipoproteins (LDL) and reduce high density lipoproteins (HDL) in the blood. In general, foo…
Trans fatty acids play an important role in the structuration and in the plastic properties of foods, such as margarines, spreads, shortenings, biscuit filling, among others. On the other hand, international health institutes recommend a limited ingestion of these fats, which can increase Low Density Lipoproteins (LDL) and reduce High Density Lipoproteins (HDL) in the blood. In general, f…
Com o objetivo de ampliar o uso de proteínas de fontes vegetais na estruturação de materiais alimentícios, a proteína de feijão-caupi, ainda pouco explorada, será estudada através de sua caracterização e da determinação de propriedades físicas e químicas. Aplicações na forma de filmes e microcápsulas serão avaliadas por meio de análises morfológicas, propriedades mecânicas e de barreira a…
(Only some records are available in English at this moment)
| 6 | Completed research grants |
| 19 | Completed scholarships in Brazil |
| 25 | All research grants and scholarships |
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