Fabricio Luiz Tulini

CV Lattes ResearcherID

Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Fabricio Luiz Tulini has a bachelor and master degree by the Pharmacy by the School of Pharmaceutical Sciences of Ribeirao Preto - University of Sao Paulo - Brazil (2008-2011), and a co-tutelle doctoral degree by the University of Sao Paulo - Brazil, and Université de Bretagne Occidentale - France (2014). From 2014-2016, he was enrolled in a postdoctoral program at Faculty of Animal Science and Food Engineering - University of Sao Paulo - Brazil. He is currently Professor Adjunto C2 (equivalent to US Assistant Professor) at the Federal University of Western Bahia (UFOB), Barreiras/BA - Brazil, teaching in the area of Food Sciences, and acting mainly in the following research topics: food analyses; food quality; bioactive compounds and antioxidants in food. (Source: Lattes Curriculum)

News published in Agência FAPESP Newsletter about the researcher

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Scholarships in Brazil

Completed (most recent)

Abstract
Antioxidants are very important in the food industry as they contribute to increase product shelf life and also play an important role in the prevention and relief of symptoms of diseases, such as atherosclerosis and diabetes. Cinnamon (Cinnamomum zeylanicum) has been used for centuries as a spice, but also has beneficial health properties by the presence of substances, such as proanthocy…
Coencapsulation of cinnamon proanthocyanidins (Cinnamomum zeylanicum) and a-tocopherol in solid lipid microparticles produced by spray chilling: development and characterization, BP.PD
Isolation of lactic acid bacteria from milk and cheese with potential for food biopreservation and utilization for increasing whey digestibility, BP.DR
Characterization of the bacteriocin from Carnobacterium maltaromaticum C2 isolated from Brazillian smoked fish (surubim [Pseudoplatystoma sp.]), BP.MS

Scholarships abroad

Completed (most recent)

Abstract
Milk has a great importance and nutritional value in human nutrition and it is therefore of great importance to ensure the milk microbiological safety. However, milk also represents a problem for people with allergies to their constituents, such as the caseins, a-lactalbumin and b-lactoglobulins. Lactic acid bacteria have been used by mankind for a long time due to their technological pot…
Characterization of the allergenicity and antimicrobial activity of whey proteins after digestion by lactic acid bacteria isolated from milk and cheese, BE.EP.DR

FAPESP support in numbers * Updated June 25, 2022

Total / Available in English

4 / 3	Completed scholarships in Brazil
1 / 1	Completed scholarships abroad
5 / 4	All Scholarships

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Most frequent collaborators in research granted by FAPESP

Keywords used by the researcher

Agronomical Sciences Food Science and Technology

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