CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Chemical Engineering from Universidade de São Paulo (1996), master's in Chemical Engineering from Universidade de São Paulo (2000) and ph.d. in Chemical Engineering from Universidade de São Paulo (2004). Has experience in Chemical Engineering with emphasis on food engineering, acting on the following subjects: continuous thermal processing of fruit purées, flow of Non Newtonian fluids, heat transfer, residence time distribuition, enzyme inactivation, bioindicators for thermal processing, biodegradable films and active packaging. Editor with LWT - Food Science and Technology since 2020. (Source: Lattes Curriculum)
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Consumption of green coconut water has risen in Brazil generating a large quantity of residue. Green coconut husk is approximately 85 % of fruit weight and the pulp contained inside it is wasted. Introduction of commercial products employing coconut pulp will allow waste reduction and increase of the aggregated value of the residue. Thermal processing inactivates enzymes and pathogenic an…
Huge quantities of waste are generated by consumption of green coconut water. The husk and pulp that are usually wasted represent approximately 85 % of fruit weight. Processing of the pulp aggregates value to the residue and reduces waste. Thermal treatment is important to ensure microbial safety, inactivate enzymes and extend product shelf life while maintaining sensorial quality. Heat t…
This work proposes green coconut pulp (solid albumen), that is usually consummed after drinking of coconut water,to obtain knowledge of its properties for employment as a food ingredient. Rheological, physical chemical and microbiological properties of green coconut pulp (viscosity, rehological behavior, yield, pH, titratable acidity, soluble solids content, total solids content, lipid co…
Increase in coconut water consumption results in green coconut husk as a residue (which also contains pulp) representing approximately 85% of fruit weight. It is estimated that in the state of Rio de Janeiro alone during summer 12000 tonnes of coconut husk waste are generated. These husks are destined mainly to landfills and despite being organic they are difficult to degrade due to high …
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