CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de Botucatu. Faculdade de Ciências Agronômicas (FCA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Engenharia Química from Universidade Federal de Minas Gerais (1980), master's at Science and Technology of the Food from Universidade Federal de Minas Gerais (1988) and doctorate at Science and Technology of the Food from Universidade de São Paulo (1998). Has experience in Science and Technology of the Food, focusing on Technology of Products of Animal Origin, acting on the following subjects: tilápia, surimi, oxidação lipídica, peixes and antioxidante. (Source: Lattes Curriculum)
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This work is adding value to tilapia industry with obtaining products for human consumption. Mechanically recovered meat (MRM) was utilized for the manufacture of surimi, which will be made burger. Liquid waste resulting of the manufacture of surimi, rich in soluble proteins, with high biological value will be hydrolyzed by the enzyme Alcalase and also use the coacervation with carboxymet…
Surimi is a semi-processed, wet, frozen, washed fish myofibrillar protein concentrate. This process allows better fisheries production, giving use to the great amount of residues generated by industry. The present study will investigate the structure and composition of surimi through techniques of electronic microscopy, sensorial and physicochemistry analyses. Surimi from tilapia will be …
The pacamã (Lophiosilurus alexandri, Steindachner 1876) is a freshwater species, endemic of the São Francisco River, with a high potential for use in aquaculture. The obtainment of the geographical indication to the pacamã is an innovation of the commercialization with value-added products for the specie. The chemical composition knowledge, mainly fatty acids profile and sensory studies a…
In the international dry salted fish trade, Brazil is one of the major importers. Nevertheless, the commercialization of these products must be in accordance with some requirements of quality fixed by Brazilian legislation, based mainly in moisture and sodium chloride levels. Salted cod fish are sold commercially as flakes, and differences in price between fish of different species may le…
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| 7 / 3 | Completed scholarships in Brazil |
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