CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Licenciatura Em Química from Universidade Estadual de Campinas (1975), graduate at Bacharel em Química from Universidade Estadual de Campinas (1975), master's at Chemistry from Universidade Estadual de Campinas (1979) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1988). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: óleo de palma, ultrafiltração, membranas poliméricas, degomagem and fritura. (Source: Lattes Curriculum)
| Articles published in Pesquisa FAPESP Magazine about the researcher: |
| El conocimiento que sale al mercado |
| Knowledge on the market |
| Knowledge on the market |
| El conocimiento que sale al mercado |
| Galletas magras |
| Leaner biscuits |
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| News published in Agência FAPESP Newsletter about the researcher |
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| TITULO |
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| VEICULO: TITULO (DATA) |
The crystallization of fats is a determinant physical event affecting the structure and properties of many food products. The stability of most processed foods is regulated by changes in the physical state of fats and alterations in their crystallization patterns. The industrial production of processed foods and their distribution in Brazil is compromised by improper fat bases behavior, a…
The crystallization behavior of lipids has important implications in the industrial processing of food products whose physical characteristics depend largely on the fat crystals. The crystal structure of fats is important in the formulation of shortenings, margarines and fatty products in general, since each crystal form has unique properties regarding its plasticity, texture, solubility,…
| 10 / 2 | Completed research grants |
| 15 / 1 | Completed scholarships in Brazil |
| 25 / 3 | All research grants and scholarships |
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