CV Lattes
ORCID
| 1 / 1 | Ongoing research grants |
| 5 / 3 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 17 / 12 | Completed scholarships in Brazil |
| 25 / 18 | All research grants and scholarships |
| Associated processes | |
Send your message by email
Advanced search
bachelor's degree in Food Engineering from the State University of Campinas (1984), Master's in Food Engineering from the State University of Campinas (1992), Ph.D. in Food Engineering from the State University of Campinas (1998) and post-doctorate from the University of Bologna , Cesena, Italy. She is currently an assistant Phd professor at the Universidade Estadual Paulista Julio de Mesquita Filho. Has experience in Food Engineering, acting on the following topics: osmotic dehydration and drying of vegetables, intermittent drying, energy optimization, effects of drying on the quality of dehydrated products, colloidal systems applied to the structuring of hydrogels, foams, biofilms and edible coatings. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| TITULO |
| Articles published in other media outlets (0 total): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
Research grants
- Minimal processes applied to fruits and vegetables: quality enhancement and energy savings, AP.R
- Fruits and vegetables dehydrated and minimally processed: use of multianalytical techniques to evaluate microstructural modifications and their effects on the quality, AP.R
- Evaluation of combined methods to obtain dehydrated papaya and pumpkin, AP.R
Scholarships in Brazil
- Theoretical determination and experimental validation of organogelation factor capable of predict organogel characteristics and categorize it in relation to the respective application, BP.PD
- Extraction and characterization of cowpea protein and applications in emulsions, films and microcapsules, BP.TT
- Evaluation of synergy between vegetal waxes and vegetal palm fat in the structuring of soy oil to produce oil gels of interest for the food industry, BP.IC
- Study of thermal intermittence and edible coating application to papaya drying and its effects on process efficiency and product quality, BP.MS
- Edible coating effect study and intermittent drying on the dried mango quality, BP.MS
(Only some records are available in English at this moment)
Total / Available in English