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: Argentina
Julian Martínez undergraduated in Food Engineering in the University of Campinas (1998), obtained Master (2002) and PhD (2005) in Food Engineering in the University of Campinas. He is Full Professor in the University of Campinas. His research fields are supercritical fluids, bioactive compounds and recovery of industrial by-products. Leader of the Laboratory of High Pressure in Food Engineering (LAPEA) Associate Editor of The Journal of Supercritical FluidsResearcher ID: http://www.researcherid.com/rid/B-5414-2008 (Source: Lattes Curriculum)
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The main current challenges in the food field include the search for a healthy diet, clean and sustainable processes with reduced environmental impact. Some trends have been observed in this context, such as the substitution of artificial ingredients by natural ones, the increase of vegetable protein market, the recovery of by-products and, for all these cases, the valorization of local n…
Food waste is one of the greatest actual global problems. Around one third of the world's food production is lost along the production, distribution, and consumption. In the case of fruits, this waste reaches 50%. In this context, processing agro-industrial by-products, following the principles of circular economy and reverse engineering, is clear trend for the future of food industry. Th…
The Laboratory of High Pressure in Food Engineering (LAPEA) has focused its research activities on high pressure processes to obtain added value products from natural sources. Recent results have shown that food industry by-products are important sources of bioactive compounds, and high pressure technologies are feasible alternatives for the recovery and purification of such components th…
(Only some records are available in English at this moment)
The generation of agro-industrial waste has steadily increased due to the high demand for processed foods. Cocoa husk (Theobroma cacao) (CPH) makes up 67-76% of the fruit and represents the most significant waste product in the chocolate industry. In the context of a circular economy and in line with the UN's 2030 Agenda, it is essential to develop technologies that contribute to the full…
The Amazon rainforest has a rich biodiversity in its fauna and flora, which arouses commercial and academic interests. Tucumã do Amazonas (Astrocaryum aculeatum) is a very common fruit in this region, usually consumed in nature and highly nutritious. In addition to the almond, from which the almond used to produce the butter is extracted, tucumã peel is one of the main residues provided b…
Essential oils are sources of bioactive compounds that can be extracted from the orange juice-processing residue. These compounds are used in food, chemical, and pharmaceutical industries, acting as a flavoring and even anticarcinogenic. However, the industrial orange oil contains waxes that reduce its added value. Thus, the objective of this work is to remove waxes present in orange esse…
The use of agro-industrial by-products is an attractive alternative to mitigate environmental problems and at the same time serves as a source for obtaining high value-added bioactive compounds for the food, cosmetics, and pharmaceutical industries. Among these compounds, we can mention polyphenols, which are found in considerable quantities in passion fruit bagasse, a byproduct resulting…
(Only some records are available in English at this moment)
Recent studies have shown that fruit by-products from the agroindustry is important source of pectin, widely used in the food and pharmaceutical industries. Obtaining pectin using emerging extraction technologies is an attractive alternative because these are clean methods that use non-toxic solvents and can produce high-quality products in short extraction time. In this context, the bior…
Bioactive compounds in plant and vegetable extracts may promote great health benefits, and many studies have been currently focusing on their bioactivity and potential to become a natural medication. At present, treatments for neurodegenerative diseases (Alzheimer's, Parkinson's, multiple sclerosis disease and other dementia disorders) are mostly to alleviate the symptoms. Therefore, stud…
Recently it was reported the presence of capsinoids in biquinho pepper (Capsicum chinense), which is a Brazilian native sweet pepper. Capsinoids exhibit physiological effects equivalent to those of capsaicinoids, without however expressing the characteristic of pungency. Important biological activities of capsinoids are the ability to prevent tumorigenesis in mice, induce apoptosis in tum…
(Only some records are available in English at this moment)
| 1 / 1 | Ongoing grants |
| 6 / 6 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 14 / 12 | Completed scholarships in Brazil |
| 4 / 4 | Completed scholarships abroad |
| 26 / 24 | All research grants and scholarships |
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