- Research Grants
bachelor's at Engenharia de Alimentos from Universidade Estadual de Campinas (1989), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1994) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1999). Has experience in Science and Technology of the Food, focusing on Evaluation and Quality control of Foods, acting on the following subjects: tecnologia de processamento, carne, óleos, gorduras and materiais estranhos. (Source: Lattes Curriculum)
Lamb meat consumption has been increasing in Brazil and product quality, related to food safety, sensory characteristics and convenience are important factors for consumers. Traditional packaging for meat show short shelf life and/or undesirable modifications in its physico-chemical and sensory characteristics. The use of edible coatings is an alternative for extending the shelf life of...
(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)
(References retrieved automatically from State of São Paulo Research Institutions)
NASSU, Renata Tieko. Estudo do comportamento termico de oleos e gorduras por calorimetria de varredura diferencial : (DSC). 1994. Dissertação (Mestrado) - Faculdade de Engenharia de Alimentos. Universidade Estadual de Campinas (UNICAMP).