CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation for the last research proposal) Birthplace: Brazil
graduation at Farmácia Bioquímica from Universidade Federal de Ouro Preto (1988), master's at Science and Technology of the Food from Universidade Federal de Lavras (1991) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1997). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: cookies, amido resistente, alimento funcional, bamboo and starch. (Source: Lattes Curriculum)
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The presence of soluble fibers and starch in bamboo culms can bring benefits to the food industry, which demands more ingredients from ecologically correct and renewable sources. Therefore, this project aims to obtain flour, fiber and starch from young culms of three species of bamboo (Dendrocalamus asper, Bambusa vulgaris and Bambusa tuldoides) and evaluate their physicochemical and tech…
Brazil has the second largest population of pets, being behind by the United States. Among the different sectors of pet industry and market, canine products that are related to the owners' lifestyle of provide them an even closer relationship. There are a growing number of consumers, supporters of veganism that end up including this lifestyle in their pets. In this context, the aim of thi…
For some time, bamboo has been used in the food industry, and shoots have been used, not only for conserves preparation but also for fibers extraction and application in food. Comparatively, young bamboo culm is starting to be investigated, because it could be an alternative to supplying bamboo fibers' market and to maintain the stability of clumps because the cut of the clumps is only po…
In the northern region of Brazil, especially in the state of Pará, at the so-called flour mills, small producers transform cassava (Manihot esculenta Crantz) in products such as cassava flour (white and yellow) that are eaten as dishes garnish, cassava starch, that serves as an ingredient for many regional dishes, cassava gum, currently used for the preparation of tapioquinha and a region…
| 1 / 1 | Completed research grants |
| 3 / 3 | Completed scholarships in Brazil |
| 4 / 4 | All research grants and scholarships |
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(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
| Publications | 3 |
| Citations | 1 |
| Cit./Article | 0.3 |
| Data from Web of Science | |
ELISA CRISTINA ANDRADE NEVES; GUSTAVO COSTA NASCIMENTO; AMANDA RIOS FERREIRA; DANIELA ANDRADE NEVES; ANDRÉ RINALDI FUKUSHIMA; LUÍS ANTÔNIO BAFFILE LEONI; MARIA TERESA PEDROSA SILVA CLERICI. Classificações e características nutricionais e tecnológicas de farinhas de mandioca comercializadas em Belém, Pará, Brasil. Brazilian Journal of Food Technology, v. 23, p. -, 2020. (16/12184-7)
FERRARI FELISBERTO, MARIA HERMINIA; BERALDO, ANTONIO LUDOVICO; PEDROSA SILVA CLERICI, MARIA TERESA. Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 76, n. B, SI, p. 230-235, MAR 2017. Web of Science Citations: 1. (15/19637-4)
SALVADOR-REYES, REBECA; REBELLATO, ANA PAULA; PALLONE, JULIANA AZEVEDO LIMA; FERRARI, ROSELI APARECIDA; CLERICI, MARIA TERESA PEDROSA SILVA. Kernel characterization and starch morphology in five varieties of Peruvian Andean maize. Food Research International, v. 140, FEB 2021. Web of Science Citations: 0. (15/19637-4)
MÁRIA HERMINIA FERRARI FELISBERTO; PATRICIA SATIE ENDO MIYAKE; ANTONIO LUDOVICO BERALDO; ANDRÉ RINALDI FUKUSHIMA; LUÍS ANTÔNIO BAFFILE LEONI; MARIA TERESA PEDROSA SILVA CLERICI. Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations. FOOD SCIENCE AND TECHNOLOGY, v. 39, n. 4, p. 867-874, Dez. 2019. Web of Science Citations: 0. (16/13533-5, 15/19637-4)
(References retrieved automatically from State of São Paulo Research Institutions)
CLERICI, Maria Teresa Pedrosa Silva. Characterization and evaluation of flour and starch of young culm of "Dendrocalamus asper", "Bambusa tuldoides" and "Bambusa vulgaris" for cookie application : Caracterização e avaliação da farinha e amido dos colmos jovens de "Dendrocalamus asper", "Bambusa tuldoides" e "Bambusa vulgaris" para aplicação em biscoito tipo cookie. Tese (Doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos. (15/19637-4)