CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de Tupã. Faculdade de Ciências e Engenharia (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Agronomia from Universidade Estadual Paulista Júlio de Mesquita Filho (2006), master's at Horticultura from Faculdade de Ciências Agronômicas (2009) and doctorate at Agronomy from Universidade Estadual Paulista Júlio de Mesquita Filho (2013). Has experience in Agronomy, acting on the following subjects: litchi chinensis son., pos colheita, pêssego, escurecimento enzimático and irradiação. (Source: Lattes Curriculum)
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The selection of tomato varieties suited to each type of processing, based on the evaluation of losses inherent to the process, is of utmost importance to both the processing industry and the consumer. Tomato processing and its derived products include various thermal treatment techniques such as drying, pasteurization, and cooking, aimed at enzyme inactivation, microbial elimination, or …
This project proposes the application of multivariate analysis to investigate the impact of thermal processing-cooking, dehydration, and freeze-drying-on the functional quality of five tomato varieties (Solanum lycopersicum L.). Physicochemical and functional analyses will be carried out, including the quantification of bioactive and antioxidant compounds. As statistical tools, Principal …
The objective of the study is to predict via artificial neural network and fuzzy logic the tomato variety(ies) best suited to the thermal processing studied from the evaluation of quality parameters compared to fresh fruit. Five tomato varieties produced in the city of Tupã-SP will be investigated regarding physical-chemical quality parameters - moisture, pH, titratable acidity (TA), solu…
Banana is one of the most consumed and popular fruits in all regions of the world, being cultivated mainly in tropical countries. It is not only a rich source of vitamins A, C and B, calcium, iron, potassium, phosphorus and other vitamins and nutrients, but also contains several types of antioxidants with high nutritional value. In this context, the current study aimed to quantify the con…
The banana tree (Musa spp.) is responsible for providing one of the most consumed and appreciated fruits in all regions of the world, being grown mainly in countries with tropical climate. In this context, several rapid management systems developed to simulate growth, yield, as well as the production of different crops based on different parameters. This work seeks to create a database fr…
The objective of the study is to compare the impact of processing by cooking in comparison to the in natura fruits in the content of bioactive compounds (vitamin C, carotenoids, phenolic compounds and flavonoids), in the antioxidant activity of 9 non-commercial tomato varieties produced in the city of Tupã-SP. The fruits will be harvested when they reach bright red color and transported t…
This project proposes the application of multivariate analysis to investigate the impact of thermal processing - cooking, dehydration, and freeze-drying - on the functional quality of five tomato varieties (Solanum lycopersicum L.). Physicochemical and functional analyses will be conducted, including the determination of bioactive and antioxidant compounds. As statistical tools, Principal…
The selection of suitable varieties for each type of processing, based on the evaluation of process-related losses, is of utmost importance for both the processing industry and the consumer. The processing of tomatoes and their derived products involves various thermal treatment techniques, such as drying, pasteurization, and cooking, aimed at enzyme inactivation, microorganism eliminatio…
The aim of this study is to evaluate the effect of an edible coating based on sodium alginate, in different concentrations, on the post-harvest conservation of 'Hass' avocado. Physical-chemical parameters (moisture, pH, titratable acidity, soluble solids, ratio), biochemical parameters (phenolic compounds, flavonoids, vitamin C, antioxidant activity by DPPH and FRAP), instrumental color, …
(Only some records are available in English at this moment)
The objective of the study is to predict via artificial neural network the tomato variety(ies) best suited to the thermal processing studied from the evaluation of quality parameters compared to fresh fruit. Five tomato varieties produced in the city of Tupã-SP will be investigated regarding physical-chemical quality parameters - moisture, pH, titratable acidity (TA), soluble solids (SS),…
A bananeira (Musa spp.) é responsável por fornecer uma das frutas mais consumidas e apreciadas em todas as regiões do mundo, sendo cultivada principalmente nos países de clima tropical. Neste contexto, diversos sistemas de manejo vêm sendo desenvolvidos para simular o crescimento, rendimento, bem como a produção de diversas culturas a partir de diferentes parâmetros de entrada. Este traba…
The objective of the study is to compare the impact of processing by cooking in comparison to the in nature physicochemical quality parameters (humidity, pH, titratable acidity (TA), soluble solids (SS), 'Ratio' (SS/TA) and biochemical (lipid peroxidation, hydrogen peroxide, total sugars, lycopene, ²-carotene and chlorophyll a and b), in 9 non-commercial tomato varieties produced in the c…
(Only some records are available in English at this moment)
This study aims to evaluate the effect of edible coatings based on sodiumalginate, at different concentrations, on the post-harvest preservation of 'Hass' avocados. Thetreated fruits will be stored under refrigeration at 10°C and 90% RH and evaluatedperiodically. In Brazil (UNESP), preparation, storage, and routine physicochemical analyses(moisture, pH, titratable acidity, soluble solids,…
Tomatoes (Solanum lycopersicum L.) hold significant economic and nutritionalimportance, being a rich source of bioactive compounds. This project aims to evaluate theeffect of different thermal processing methods - cooking, dehydration, and lyophilization- on the physicochemical and biochemical stability of five varieties: 'Longa-vida','Pizzadoro', 'Grape', 'Coquetel', and 'Amarelo'. Initi…