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
graduate at Engenharia de Alimentos from Universidade Estadual de Campinas (2002), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2005) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (2009). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: modelagem matemática, planejamento experimental, thermal diffusivity, desidratação osmótica and thermal conductivity. (Source: Lattes Curriculum)
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Microencapsulation of ingredients by spray drying has been used in the food industry to increase their stability during processing and storage and to allow their controlled release. However, it may present low encapsulation efficiency, which may result in active compounds exposed on the particles surface, compromising the protection characteristics. Thus, the search for strategies to mini…
Due to behavior change of consumers, who has been looking for healthier foods, consumption of soybean and its derivatives has been growing continuously since they have high quality protein, fiber and bioactive compounds such as isoflavones. Soymilk could be considered as one of the most important soybean products, because it is a product ready for consumption and easy to obtain. However, …
The fortification of staple foods with iron and ascorbic acid has been widely used in the food industry. The microencapsulation by spray drying can assist the process, promoting protection to the encapsulated compounds. When encapsulated from multiple emulsions, the protective barrier is even more efficient, especially when the water/oil interface is stabilized using microgel, a technique…
Anthocyanins are a class of antioxidant and coloring molecules sensitive to temperature, pressure, pH and light conditions. Copigmentation of anthocyanins by metal ions, flavones, phenols and anthocyanin-like organic compounds stabilizes the pigment, expanding the color spectrum that the molecule achieves by changing the amount of added copigments, in addition to maintaining functional an…
Regular consumption of oils rich in omega-3 polyunsaturated fatty acids ensures several benefits to human health. However, these oils are very susceptible to lipid oxidation, which limits their application in food formulation. In this context, microencapsulation can represent an important tool to improve the stability of these oils. However, proper choice of wall materials is required to …
The fortification of plant-based foods with vitamin D is justified by the deficiency that affects the majority of the population and specifically those who follow a vegetarian/vegan diet, since plant-based options provide low concentrations of vitamin D. However, such incorporation becomes a challenge due to the instability of vitamin D to adverse processing and storage conditions. Thus, …
The high perishability of vegetables causes large losses of them along the production chain. Thus, processes that ensure better utilization and longer shelf life become essential. Among the various processes, drying has been widely used in the conservation of fruits and vegetables. Due to exposure of food to high temperature for a long time, nutrients susceptible to heat, light, and oxyge…
Soymilk processing residue, also known as okara, may be used for human consumption, since it is rich in fibers and high quality proteins. However, due to its high moisture content, about 80%, okara is very perishable. The study of a proper drying process and its influence on the final product is necessary in order to obtain lower quality loss and minimum water activity, thus, more microbi…
Microencapsulation is a widely used technique for stabilizing oils rich in polyunsaturated fatty acids, such as linseed oil, which has a high omega-3 content (above 50% of C18:3). However, oxidative reactions readily occur in these systems, representing their primary deteriorating factor. Food oxidation studies typically focus on lipid oxidation reactions. However, other components can al…
To overcome the vitamin D deficiency that affects the population, food fortification appears as an alternative. However, due to the instability of this vitamin under the most varied conditions, simply incorporating it does not guarantee the maintenance of its vitamin activity in the final product. Thus, microencapsulation stands out as a method that is capable of ensuring protection again…
| 1 / 1 | Ongoing grants |
| 1 / 1 | Completed research grants |
| 3 / 3 | Ongoing scholarships in Brazil |
| 4 / 3 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 11 / 10 | All research grants and scholarships |
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