CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Reitoria. Núcleo de Estudos e Pesquisas em Alimentação (NEPA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Dr. Alline Artigiani Lima Tribst is a Food Engineer and completed her master's, doctorate and post-doctorate in Food Technology at the State University of Campinas (UNICAMP). She is a researcher and coordinator of the Center for Food Studies and Research (NEPA) at UNICAMP and works with the development of new food products, innovations in food processing and studies with consumers. Alline has published several chapters of books and scientific articles in high-impact international journals. Winner of the CREA 2006 award for academic excellence in the area of Food Engineering and the CAPES thesis award 2013, as the best thesis in the area of food science in Brazil in 2012. She is currently editor-in-chief of the journal Segurança Alimentar e Nutricional (Food and Nutrition Security) and collaborates as a reviewer in several journals in the area of food science. (Source: Lattes Curriculum)
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In Brazil, sheep's and goat's milk are produced mainly on small family farms and cheese manufacture is an interesting way to ensure better income for these producers, helping them to stay in rural areas. Buttery cheese is a highly proteolyzed cheese obtained by the use of a vegetable coagulant and inoculation of lactic acid bacteria (LAB). This cheese has a latent market in Brazil; theref…
The overexploitation of fishing resources, added to impacts such as changes in habitat, has occurred in several places around the world, directly affecting not only fishing stocks, but also the trophic web and human populations that depend on fish for their food and income. As a consequence, in the tropical regions, where multispecific river fisheries occur, there may be a reduction in th…
In Brazil, sheep's and goat's milk are produced mainly in small family farms spread across different regions of the country. Commonly, dairy production occurs on the same properties, adding value to their products. Cheese whey is a by-product obtained from cheese manufacturing and is normally used in animal feed and/ or inappropriately disposed in smallholdings, due to the lack of adequat…
The production of dairy products from sheep's milk, especially yogurt, can be considered an interesting possibility for Brazilian family farming, adding value to their products. However, the little productivity per sheep obligates the small producer to freezing the milk during several days up to get sufficient volume to be processed. Although justifiable, milk freezing can reduces the pro…
Excessive sodium intake is associated with the occurrence of cardiovasculardiseases. In Brazil, the main sources of sodium in the diet are salt and salt-basedseasonings, processed foods with added salt and ready meals. In addition to itspreservative effect, salt makes food more palatable. In this scenario, the combination ofsalt with flavor-enhancing ingredients (umami taste), such as mon…
Excessive sodium intake is associated with the occurrence of cardiovascular diseases. In Brazil, the main sources of sodium in the diet are salt and salt-based seasonings, processed foods with added salt, and ready meals. In addition to its preservative effect, salt makes food more palatable. In this scenario, the combination of salt with flavor-enhancing ingredients (umami taste), such a…
The production of artisanal cheeses has been growing in the last decade due to the trend towards the consumption of short-chain products, mainly those produced by small and medium-sized companies. There was also an increase in the demand for non-bovine dairy products, as they are less allergenic and have other beneficial health characteristics. In cheese production, whey is the liquid par…
Sugar consumption has a positive relationship with chronic noncommunicable diseases increase, such as diabetes and cardiovascular diseases. Therefore, the World Health Organization strongly recommends reducing the intake of this type of nutrient. One possible strategy to achieve this goal is the partial or total substitution of sugars added in foods (homemade or industrialized) by non-cal…
(Only some records are available in English at this moment)
| 1 / 1 | Ongoing grants |
| 3 / 3 | Completed research grants |
| 3 / 3 | Ongoing scholarships in Brazil |
| 7 / 5 | Completed scholarships in Brazil |
| 14 / 12 | All research grants and scholarships |
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