CV Lattes
ResearcherID
ORCID
Google Scholar Citations
Universidade Federal de São Paulo (UNIFESP). Campus Diadema. Instituto de Ciências Ambientais, Químicas e Farmacêuticas (ICAQF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Universidade Estadual de Campinas (1994), master's at Science and Technology of the Food from Universidade de São Paulo (2003) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (2007). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: carne bovina, indústria de alimentos, microbiologia, aroma and moagem. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
The shelf life of salmon fillet is largely limited by the microbial spoilage. The aim of this study is to evaluate the effect of chitosan film incorporated with pink pepper (Schinus terebinthifolius Raddi) in combination with modified atmosphere packaging (100% CO2) in fresh Atlantic Salmon (Salmo salar). The salmon fillets (300 g) without skin and bones will be were packaged either in …
| 1 / 1 | Completed research grants |
| Associated processes | |