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: Brazil
graduated in Food Engineering from Universidade Estadual de Campinas (1979), Masters in Food Engineering from Universidade Estadual de Campinas (1984) and Ph.D. on Food Engineering by Universidade Estadual de Campinas (1994). She is currently a professor at Universidade Estadual de Campinas. Has skils in Food Science and Technology, focusing on Food Engineering, acting on the following matters: edible coatings; spray driyng and microencapsulation and processing of functional products, membrane separation. (Source: Lattes Curriculum)
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The technology of oil structuring shows promise for the food industry; the ability to transform liquid vegetable oils into a stable structure without the formation of undesirable fats allows for a wide range of applications. The combination of pure gels, hydrogel with oleogel, provides a biphasic system called bigel. This structured system is considered relatively new for food application…
The growing demand for healthier and more sustainable foods has led to the search for new ingredients that, depending on the composition and process, can generate different structures. In this line, the incorporation of bioactive compounds in micro- and nanostructures produces additional health benefits, protecting the functional molecules from adverse physicochemical conditions inherent …
The growing demand for healthier and more sustainable foods has led to the search for new ingredients that, depending on the composition and process, can generate different structures. In this line, the incorporation of bioactive compounds in micro- and nanostructures produces additional health benefits, protecting the functional molecules from adverse physicochemical conditions inherent …
The demand for healthier foods creates a market trend towards the development of low-fat food products. The production of these lowered fat foods is a challenge for the industry, since trans and saturated fats promote desirable characteristics to the products such as texture, structure, sensory properties, besides configuring shelf-life increase in some cases. However, when these fats are…
Oleoresins are by-products of plant cultivation, of a hydrophobic nature and composed of bioactive materials that have beneficial properties to the consumer health. In addition, studies show that some compounds act in synergy and can add value to the final product. Compounds of interest present in cinnamon and paprika oleoresins are cinnamaldehyde, capsaicin and carotenoids, respectively.…
(Only some records are available in English at this moment)
The technology of oil structuring shows promise for the food industry; the ability to transform liquid vegetable oils into a stable structure without the formation of undesirable fats allows for a wide range of applications. The combination of pure gels, hydrogel with oleogel, provides a biphasic system called bigel. This structured system is considered relatively new for food application…
Food oleogel applications are still limited due to the difficulty in identifying food grade oleogelators. The direct methods of producing these structures make this challenge even greater, since few hydrophobic molecules can be dispersed directly into the oil to be structured. Thus, new techniques have emerged to allow the use of hydrophilic structuring molecules, such as proteins and pol…
Both scientific and industrial communities have focused their research on finding alternative materials for replacement of saturated and Trans Fatty Acids (TFAs) in food products, as they have been linked to an increase in cardiovascular diseases in the last decade. A potential substitute for such fats is the use of oleogels. Oleogels, also known as organogels, are composed of a dispersed…
The spray drying technique has been commonly used in the encapsulation of natural ingredients, such as aromas and colourants, enabling its applications on an industrial scale. However, encapsulation studies already performed only evaluate the matrix in order to verify its efficiency in the protection of the active compound without actually understanding how the barrier is formed and what …
The brewer's spent yeast presents in its composition proteins with technological and functional properties, among which its emulsifying capacity stands out. Those yeasts are the second largest residue in the brewing industry and they are still mostly underutilized in animal feed. In this context, the objective of the project is to study the emulsifying capacity of the proteins and peptide…
(Only some records are available in English at this moment)
Oil structuring involves a tailored approach to develop fat mimetics by combining ingredients and methods to transform vegetable oil, rich in healthy fatty acids, into semi-solid structures. The growing demand for plant-based products has positioned plant proteins as promising candidates to drive advancements and innovations in oleogelation. However, plant proteins often exhibit challenge…
Capsicum (chili) oleoresin is a great source of capsaicin, pungent compound of low solubility that plays an important role in the prevention of chronic diseases, such as diabetes, cardiovascular diseases, cancer and obesity. The toxicity and rate release during digestion of the natural compounds are influenced by their concentration and matrix in which it is present. Based on this, the p…
Breast milk is fundamental for the development of children, and when it is impossible for the child to receive breast milk, it is necessary to use infant formulas, which are made to provide the nutrients needed for each phase of childhood and to facilitate digestion. In this context, there is a frequent need to develop new formulations that contain functional appeal to meet scientific and…
(Only some records are available in English at this moment)
| 3 / 3 | Ongoing grants |
| 26 / 17 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 27 / 10 | Completed scholarships in Brazil |
| 4 / 4 | Completed scholarships abroad |
| 62 / 36 | All research grants and scholarships |
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