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Juliana Neves Rodrigues Ract

CV Lattes ResearcherID ORCID

Sociedade Brasileira de Óleos e Gorduras (SBOG)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

bachelor's at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (1999), master's at Pharmacy from Universidade de São Paulo (2002) and doctorate at Pharmacy from Universidade de São Paulo (2006). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: gordura do leite, propriedades físicas, mistura, oil migration and interesterificação. (Source: Lattes Curriculum)

News published in Agência FAPESP Newsletter about the researcher
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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (3)
(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)

DOS SANTOS, CLARA SIMONE; BATISTA DE SOUZA, CINTHIA HOCH; PADILHA, MARINA; GIOIELLI, LUIZ ANTONIO; RODRIGUES RACT, JULIANA NEVES; SAAD, SUSANA MARTA ISAY. Milk fat protects Bifidobacterium animalis subsp lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads. FOOD & FUNCTION, v. 9, n. 8, p. 4274-4281, . (15/15863-0, 14/04784-9, 13/07914-8)

MATHIAS, DANIELA KANNO; COSTA, JACQUELINE PIAZENTIN; CALVO, CAROLINA RODRIGUES; DA SILVA, ROBERTA CLARO; CONVERTI, ATTILIO; SEGURA, NADIA; JACHMANIAN, IVAN; GIOIELLI, LUIZ ANTONIO; RODRIGUES RACT, JULIANA NEVES. Incorporation of Caprylic Acid into a Single Cell Oil Rich in Docosahexaenoic Acid for the Production of Specialty Lipids. Food Technology and Biotechnology, v. 58, n. 4, p. 411-422, . (12/14439-1, 12/14435-6)

DOS SANTOS, CLARA SIMONE; KANUP, RAQUEL FORTES; CAVALCANTI ALBUQUERQUE, MARCELA ALBUQUERQUE; BEDANI, RAQUEL; BATISTA DE SOUZA, CINTHIA HOCH; GIOIELLI, LUIZ ANTONIO; ISAY SAAD, SUSANA MARTA; RODRIGUES RACT, JULIANA NEVES. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 124, . (15/15863-0, 14/04784-9, 13/07914-8)

Academic Publications

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

RACT, Juliana Neves Rodrigues. Reestruturação da gordura do leite por mistura e interesterificação com óleo de milho.  118 f. Dissertação (Mestrado) -  Faculdade de Ciências Farmacêuticas.  Universidade de São Paulo (USP).  São Paulo.  (00/09882-6

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