CV Lattes
Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduate at Farmácia e Bioquímica from Universidade de São Paulo (1974), Master at Biochemical-Pharmaceutical Technology from Universidade de São Paulo (1979) and PhD. at Food Science from Universidade de São Paulo (1985). Has experience in Food Science and Technology, focusing on Dietetic and Nutricional Food Technology, acting on the following subjects: interesterification, structured lipids and fat modification techniques. (Source: Lattes Curriculum)
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The crystallization of fats is a determinant physical event affecting the structure and properties of many food products. The stability of most processed foods is regulated by changes in the physical state of fats and alterations in their crystallization patterns. The industrial production of processed foods and their distribution in Brazil is compromised by improper fat bases behavior, a…
The crystallization behavior of lipids has important implications in the industrial processing of food products whose physical characteristics depend largely of fat crystals. Recent scientific studies show that minor lipids (LM) affect the crystallization and can promote or inhibit this phenomenon, by the addition or removal therefrom. However, few studies have considered the effect of a…
The role of fats and oils in human nutrition has been intensively studied and discussed in recent decades. It has emphasized the importance of intake of É-3, É-6 and É-9 fatty acids, the reduction of saturated fatty acids and, more recently, control of intake of trans fatty acids. The chemical or enzymatic interesterification is an important technology for the formulation of fat free of t…
Recently essential fatty acids have been used to treat skin lesions of difficult healing, with or without infection, yielding success. It is believed that these fatty acids act as accelerators of the wound healing process, acting as chemoattractant agents, stimulating angiogenesis and fibroplasia and moisturizing the wound. However, no records of studies on the topical application of stru…
The role of fats and oils in human nutrition has been intensively studied and discussed in recent decades. It has emphasized the importance of intake of É-3, É-6 and É-9 fatty acids, the reduction of saturated fatty acids and, more recently, control of intake of trans fatty acids. The enzymatic interesterification is an important technology for the formulation of fat free of trans fatty a…
| 6 / 1 | Completed research grants |
| 9 / 3 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 16 / 5 | All research grants and scholarships |
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