CV Lattes
Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Universidade Federal de Viçosa (1981), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1986) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1993). Has experience in Science and Technology of the Food, focusing on Technology of the Food, acting on the following subjects: Cereal Chemistry and technology, Starch Chemistry and Technology (Source: Lattes Curriculum)
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Debranched and retrograded starch is resistant to the action of digestive enzymes, being named resistant starch type 3 (RS3), while slowly digested starch (SDS) is the fraction slowly digested in the small intestine resulting in the prolonged release of glucose into the bloodstream. Both have numerous health benefits, which have been widely reported. The present work aims to evaluate the …
Starch, cellulose, and chitin are renewable and biodegradable polysaccharides. Among them, starch is probably the most promising material for producing packages, edible films, and garbage bags due to its versatility, low price and availability. Starch-based films have some limitations due to their hydrophilic nature. These films have low barrier properties to water vapor and gas such as C…
Starch-lipid interactions are important in the cereal processing and bakery products because lipids affect the behavior and gelatinization and retrogradation properties of starches and then the processed product quality. The type of lipid and starch affects the formation of amylose-lipid complex. Beta-cyclodextrin can influence the formation of theses complexes delaying the retrogradation…
(Only some records are available in English at this moment)
The declining production of fossil fuels and air pollution problems caused by the use of these encouraged research by biofuels such as bioethanol. However an increase in the production of ethanol from cane sugar can lead to excessive expansion of sugarcane plantations in Brazil, causing new problems and compromising other areas of agricultural crops. Thus, the use of macrophyte biomass as…
The potato stands out as one of the main vegetable varieties being very important in the human diet due to its availability and nutritional characteristics, as well for technological application in the food, textile, or paper industries. Starch, protein, and dry matter concentrations vary with genetic source, being the dry matter concentration very important for industry and consumption …
Currently the baking industry has been keen to provide consumers with functional appeal, including the bread with high fiber content, which exert a number of beneficial effects to the body. Inulin, a soluble fiber, and the resistant starch (RS), considered an insoluble fiber, can be used to increase the functional value in bread because they provide benefits beyond basic nutrition prevent…
(Only some records are available in English at this moment)
Starch is one of the main macromolecular constituents of plants. It is a cheap, renewable and biodegradable raw material used in the food industry, in many non-food applications and as a source of energy after conversion to bioethanol. In an effort to explore novel starch sources for fuel ethanol production, Landoltia punctata a duckweed strain is being studied under different growing con…
| 13 / 7 | Completed research grants |
| 24 / 15 | Completed scholarships in Brazil |
| 2 / 1 | Completed scholarships abroad |
| 39 / 23 | All research grants and scholarships |
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