CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Reitoria. Núcleo de Estudos e Pesquisas em Alimentação (NEPA) (Institutional affiliation for 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 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…
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…
Sugar consumption is highly correlated with the increase of non-communicable chronic diseases, such as diabetes and cardiovascular diseases, which account for 60% of all deaths worldwide. For this reason, the World Health Organization strongly recommends reducing the intake of this nutrient. One of the strategies to achieve this goal is the partial or total substitution of sugars added in…
High isostatic pressure (HIP) and high pressure homogenization (HPH) are food emergingtechnologies that involve the use of very high pressures while maintaining temperature at alow levels. For HIP, the maintenance of a product inside vessels at high pressures results inchanges on the product. To the contrary, for HPH process, the sudden pressure drop and thehigh shear are the responsible …
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