CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Engenharia Química from Universidade Federal de Uberlândia (1992), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1995) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2000). Has experience in Chemical Engineering, focusing on Biochemical Processes, acting on the following subjects: lipase, fermentação, candida rugosa, geotrichum candidum and imobilização. (Source: Lattes Curriculum)
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Mead is a beverage produced by the alcoholic fermentation of a diluted solution of honey by yeasts, which according to Brazilian legislation must have an alcohol content of between 4% and 14% by volume of ethanol at 20ºC. Saccharomyces cerevisiae is the yeast commonly used to produce mead. However, the application of the probiotic yeast Saccharomyces cerevisiae var. boulardii has been sho…
Mead is a beverage containing 4% to 14% (v/v) of ethanol, produced by alcoholic fermentation of a diluted honey solution and the action of yeast. In mead production the most commonly used strain is Saccharomyces cerevisiae (S. cerevisiae). However, the use of non-conventional microorganisms is potentially promising, in which Saccharomyces boulardii (S. boulardii) and water kefir stand out…
Mead is a beverage containing between 4% and 14% (v/v) ethanol, produced by the alcoholic fermentation of a dilute solution of honey and the action of yeasts. The most commonly used strain in mead production is Saccharomyces cerevisiae (S. cerevisiae). However, the use of unconventional microorganisms is potentially promising, including the probiotic yeast Saccharomyces boulardii (S. boul…
The functional foods are those that today, has called for more attention to industry and researchers, because, through active principles added as an ingredient in certain foods, it is possible that certain product provide additional effects to your consumer beneficial to your health, beyond own nutritional value. Among functional foods, fructooligosaccharides (FOS) have been studied by co…
Mead is a beverage containing between 4% and 14% (v/v) ethanol, produced by the alcoholic fermentation of a dilute solution of honey and the action of suitable yeasts. The most commonly used species in mead production is Saccharomyces cerevisiae (S. cerevisiae). However, recently the use of Saccharomyces boulardii (S. boulardii) has been reported for the production of this beverage. In th…
Evaluate the antimicrobial properties of kombucha and its impact on the fermentation of mead obtained through mixed fermentation with Saccharomyces cerevisiae var. boulardii. Kombucha, a fermented beverage made from black or green tea (Camellia sinensis), is known for its beneficial microorganisms and bioactive compounds, which may exhibit antimicrobial effects. Thus, this study aims to d…
| 2 / 1 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 15 / 3 | Completed scholarships in Brazil |
| 1 / 1 | Ongoing scholarships abroad |
| 1 / 1 | Completed scholarships abroad |
| 20 / 7 | All research grants and scholarships |
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