CV Lattes
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Agência Paulista de Tecnologia dos Agronegócios (APTA). Instituto de Tecnologia de Alimentos (ITAL) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (1992) and master's at Science and Technology of the Food from Universidade Estadual de Campinas (1999). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: chocolate, fondant, textura, cristalização de açúcar and drageados. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
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A Central Composite Rotatable Design (CCRD) was used to evaluate the influence of adding orange juice and a fiber: polyol mix (1:1) on the moisture content, water activity, and texture of starch jellies. Based on the results of CCRD, a sample was selected for a stability study over 180 days at 25 ¿C (Diet Fruit - DF), along with two sugar-added control samples (Regular Fruit - RF; Regular…
Industrialized food product labels that highlight positive issues such as reduced energy consumption, lower carbon footprint, with fruit added, free of additives to artificially flavored or colored, among others, can have a major impact on consumers' quality perception. Similarly, alert or warning labels such as high sugar products, among others, may negatively influence the consumption d…
PDIP-ITAL aims to strengthen the institute’s capabilities by modernizing its analytical infrastructure and pilot plants as essential elements of food safety assessment and proof of concept for products and processes, by training its research team as a fundamental resource in the generation of new skills, and by the strong interaction with national and international actors as ITAL allies i…
(Only some records are available in English at this moment)
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