- Research Grants
graduate at Engenharia de Alimentos from Universidade Estadual de Campinas (2005). Has experience in Science and Technology of the Food, focusing on Food Engineering (Source: Lattes Curriculum)
The importance of using food thermal treatment at high temperatures and short times is that this guarantees the microbiological security of the product and leads to a higher preservation of the quality characteristics, due to kinetic parameters that allow quality factors to have a lower destruction velocity than microrganisms.Modifications in the product can occur at high temperatures c...
DISPOSITIVO PRESSURIZADO AQUECIDO E SEU USO COMO REÔMETRO CAPILAR E REATOR CONTÍNUO BR1020120107090 - Universidade Estadual de Campinas (UNICAMP). Flávio Luis Schmidt; Valquiria Ros Polski; Alfredo De Almeida Vitali; Antonio Marsaioli Júnior; Vijaya Grama Seetharsamiengar - May 2012, 04