CV Lattes
ResearcherID
Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at from Universidade Estadual de Maringá (1976), master's at Science and Technology of the Food from Universidade Estadual de Londrina (1983) and ph.d. at Science and Technology of the Food from Universidade de São Paulo (1989). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: banana, starch, fruit ripening, enzymes and carbohydrates. (Source: Lattes Curriculum)
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Bananas of the group Cavendish predominates in the world. However, the Brazilian domestic consumption is varied with different cultivars. Nevertheless, the biochemical and physiological information of the different cultivars consumed are still restricted and, the pre and postharvest treatments are often the same for all of them, compromising the fruit quality. Considering this, two points…
Nowadays Sigatoka constitutes the most serious and destructive disease of banana tree in whole plantations in the world. They are caused by two taxonomically related ascomycete fungus: Mycosphaerella fijiensis Morelet, which causes Black Sigatoka and M. musicola Leach ex Mulder which is the agent of Yellow Sigatoka. These diseases affect banana leaves causing stretch marks and necrotic st…
(Only some records are available in English at this moment)
During ripening, fruits acquire characteristics that make them suitable for consumption as a result of metabolic changes dependent on both genetic expression and the environmental conditions to which they are submitted, before and after harvest. The maturation of the banana is an irreversible process, characterized by a climacteric respiratory pattern, stimulated by the autocatalytic ethy…
The banana is considered a good model to study the sucrose-starch processing, since it accumulates a high starch content during development, which is degraded during fruit ripening. The enzymes involved in starch degradation pathways and sucrose synthesis are: ±-amylase, ²-amylase, starch phosphorylases, debranching enzymes, glucan-water-dikinase (GWD), fosfoglucano-water-dikinase (PWD) a…
The ripening consists of a set of biochemical and physiological changes that occur in the final stage of development of fruit, making it attractive and edible to the consume. The climateric fruits like papaya have high rates of CO2 and auto-catalytic synthesis of the ethylene at the beginning of ripening. Ethylene is responsible for several changes in fruit development and ripening: among…
(Only some records are available in English at this moment)
| 11 / 6 | Completed research grants |
| 18 / 7 | Completed scholarships in Brazil |
| 30 / 14 | All research grants and scholarships |
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