Degree in Chemistry with technological attributions from the Federal University of São Carlos (1998), a Master's in Food Science from the State University of Campinas (2001) and a PhD in Food Science from the State University of Campinas (2005). She employed in the Young Researcher Program at Centro Emergente FAPESP-Faculty of Chemistry PUC-Campinas (2005 to 2008). She is currently an associate professor at the State University of Campinas, Faculty of Food Engineering, Department of Food Science. She has experience in the area of food analysis and instruct undergraduate, graduate and extension courses. Develops research in food analysis with the application of in vitro digestion assays to estimate the bioaccessibility of nutrients, with an emphasis on essential elements and uses alternative analytical techniques, especially vibrational spectroscopy and chemometrics for quality control, adulterations and bioactive potential of foods . (Source: Lattes Curriculum)
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High value-added foods presents, generally, relevant bioactivities and nutritional properties and consequently high commercial value. In this context, goat's milk and frescal cheese, plant based beverages and açai, have been highlighted in commercial scenario with good advise by nutrition professionals. Goat milk and dairy products have interesting nutritional characteristics as good dig…
The research in food analysis with application in the near infrared spectroscopy (NIR) and chemometrics was initiated in the Department of Food Science, Faculty of Food Engineering, UNICAMP, in 2010 with the approval of a research project by FAPESP (2010/15172-3), under my coordination. Financial resources were used for purchase of an accessory for analysis by diffuse reflectance, install…
The research in analysis of minerals in foods was reactivated in the Department of Food Science, Faculty of Food Engineering, UNICAMP, in 2010 with the approval of a research project by FAPESP (2009/50730-0) under my coordination, was granted resources that enabled the acquisition of a Flame Atomic Absorption Spectrometer and consumables, and other permanent smaller materials. The researc…
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Nowadays, the development of green analytical methods capable of investigating different analytes from different sources is growing. Among these, coffee and star anise are noteworthy. Infusions consumed widely, they are sources of nutrients and bioactive compounds. At the same time, there is significant interest in obtaining and evaluating these compounds in foods using "green" extraction…
Recently, Co-ordinated Board Resolution No. 344/2002 was replaced by RDC No. 150/2017, which allows the use of ferrous sulphate, encapsulated ferrous sulphate, ferrous fumarate or encapsulated ferrous fumarate for the enrichment of wheat. The physico-chemical characteristics and bioaccessibility of the various iron compounds allowed for fortification have been studied and the literature h…
Goat milk and dairy products (dairy drink, yogurt and cheese minas frescal) stand out because of their nutritional characteristics, better digestibility (lower fat micelles) and high commercial value. Data on the composition of minerals as well as the assessment of the estimation of the absorption of essential elements such as calcium (Ca), magnesium (Mg) and zinc (Zn) have not yet been p…
The use of grain sorghum in the diet has been shown to be advantageous when compared with corn and wheat. Besides being a culture easily conform to hot, semi-arid and tropical environments, sorghum has lower production costs, availability in the market and higher nutritional value similar to these cultures, being therefore considered economically viable for food use. Sorghum grains are co…
(Only some records are available in English at this moment)
Goat cheeses have important nutritional properties, especially proteins, lipids (high digestibility) and essential minerals. Data on the assessment of the absorption estimates of essential elements such as calcium by in vitro tests with an emphasis on bioaccessibility in goat cheese are still unknown. Recently, the proposed standardized model reported by INFOGEST was adjusted. However, th…
| 6 / 5 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 10 / 5 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 18 / 12 | All research grants and scholarships |
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CV Lattes
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