CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Colômbia
Juver Andrey Jimenez Moreno is a master in Food Engineering at the Universidade Estadual de Campinas (UNICAMP) and a specialist in Food Science and Technology from the Universidad Nacional de Colombia (UNAL). He holds a degree in Agricultural Engineering from the Universidad Nacional de Colombia (UNAL). He completed part of his master's degree at the Universidad de Cádiz (UCA), where he conducted research at The Wine and Food Research Institute (IVAGRO). He has experience in Post-Harvest Technology and Supercritical Technology, with a focus on extraction and hydrolysis in subcritical water. (Source: Lattes Curriculum)
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The extraction and hydrolysis technology in subcritical water is green and fast, capable of extracting and hydrolyzing higher value-added compounds from food industry waste. The objective of this work is to evaluate the effect of extraction and hydrolysis with subcritical water in obtaining sugars and bioactive compounds from cambuci peel through an automated system (PHWE/SubCWH × SPE × H…
Supercritical technology is green and sustainable and improves the yield and quality of the extract, and avoids the degradation of the extracted bioactive compounds. Cambuci fruit and peels should be studied and used by the cosmetic, pharmaceutical, or food industry due to the wide variety of bioactive compounds they present. Obtaining bioactive compounds from agro-industrial residues thr…
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