CV Lattes
ResearcherID
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Químico from Pontifícia Universidade Católica do Rio Grande do Sul (1980), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1992) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1997). Has experience in Science and Technology of the Food, focusing on Chemistry,Physics,Chemical-physics,Biochemistry of Food and Alimentary Raw materials, acting on the following subjects: colesterol, acidos graxos, lipídios totais, hplc and café. (Source: Lattes Curriculum)
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Coffee brews can be prepared by filtration (cloth, paper), percolation (coffee maker), press (French press) or pressure (espresso). In Brazil, filtered coffee is preferred by the consumers. According to researches, the consumption of coffee brew is inversely related to the mortality from heart, respiratory and infectious diseases, stroke and diabetes. Moreover, other studies show that the…
One of the main characteristics of fish lipids is the high content of long chain polyunsaturated fatty acids (PUFA), which are known due to their beneficial health effects. On the other hand, PUFA are highly susceptible to oxidation and can generate trans-4-hydroxy-2-nonenal (HNE) from omega 6 PUFA (PUFA n6) and trans-4-hydroxy-2-hexenal (HHE) from omega 3 PUFA (PUFA n3). The studies tha…
(Only some records are available in English at this moment)
The aromatic rice is a rice with special characteristics that presents attractive and differentiated aroma in relation to the common rice. Volatile compounds are responsible for the exhaled aromas. In the literature there are no reports of how edaphoclimatic conditions influence the formation of these compounds, nor of bioactive compounds (for example, p-coumaric acid, ferulic acid esters…
The aromatic rice has special characteristics since it presents differentiated and attractive aroma in comparison with the common rice. The volatile compounds are the responsibles for the exhaled aroma. There is no report in the literature about how the edaphoclimatic conditions influence the formation of these compounds. Therefore, the objectives of this project are: 1) Optimize the extr…
Cholesterol is one of the most important sterol present in animal tissues, it can be present in free form or as cholesterol esters, combined with long-chain fatty acids is a essential structural component of membranes and lipoproteins. There is a double bond in the chemical structure of cholesterol, making it therefore susceptible to oxidative reactions, which may lead to the formation of…
The project aims at extracting, separating, identifying, and quantifying the phenolic compounds from aromatic and non-aromatic rice. To ensure that the phenolic compounds are accurately and precisely determined, multiple metabolomic techniques will be used: (A) Broad-spectrum metabolomic profiling using liquid chromatography coupled to time of flight tandem mass spectrometry (LC-MS/MS Q-T…
| 22 / 11 | Completed research grants |
| 18 / 3 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 41 / 15 | All research grants and scholarships |
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