graduate at Chemical Engineering from Universidade Estadual de Campinas (1980), graduate at Bacharelado Em Ciências Sociais from Universidade Estadual de Campinas (1985), graduate at Licenciatura Em Ciências Sociais from Universidade Estadual de Campinas (1986), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1990) and ph.d. at Agronomy from Universidade Estadual Paulista Júlio de Mesquita Filho (1998). Has experience in Science and Technology of the Food, acting on the following subjects: manipueira, biocolorants, bioprocess, Solid and liquid wastes treatment or reutilization. (Source: Lattes Curriculum)
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The biosurfactants, produced from microrganisms, are compounds with low toxicity and high biodegradability with ability to reduce surface and interfacial tensions. Being more biodegradable compared with those of chemical origin, they are most appropriate for application in biological treatment systems, assisting in the bioavailability of oil and greases found in some industrial effluents …
Due to the high concentration of lactose, proteins and minerals dairy by-products have a high chemical oxygen demand, which may cause several problems for the environment when discarded improperly. Aiming at the reduction of its polluting potential, previous studies used this highly nutritive environment for the production of bio-products such as ethanol and biomass. For this it was used …
In a previous study by this research group, the feasibility of biosurfactant production by Bacillus amyloliquefaciens was assessed by solid state fermentation and the use of the biosurfactant produced in the biological treatment of industrial effluents containing fats. Thus, the wheat bran was used as substrate and the fermentation occurred in polyethylene bags with 10 grams of solid subs…
Niagara Rosada is appreciated by the Brazilian consumers because it presents fruity aroma and flavor. Wines produced by this cultivar are complex beverages which can be analyzed by physicochemical and sensory approach and it is extremely important to observe the relationship between them. In one of the stages of the red winemaking process, wines are exposed to low temperatures and suffer …
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The phenolic compounds are associated with a beneficial effect on human health by preventing the occurrence of coronary diseases and cardiovascular complications. Among the most studied phenolic compounds, the anthocyanins and their derivatives are responsible for the color of red wine, which is often an important sensory parameter for the consumer choice. The anthocyanins found in grapes…
The biosurfactants are grown from micro-organisms and are compounds with low toxicity and high biodegradability with the capacity to reduce surface and interfacial tensions. The biosurfactants also have the advantage that they can be synthesized from renewable substrates and have great chemical diversity, allowing specific applications to each particular case. The biosurfactants are class…
| 1 / 1 | Completed research grants |
| 13 / 9 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 16 / 12 | All research grants and scholarships |
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CV Lattes
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