CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Química (FEQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduated in Chemical Engineering at the Universidade Federal do Rio Grande do Sul (1965), MS in Chemical Engineering from the Universidade Federal do Rio de Janeiro (1968) and PhD in Chemical Engineering from the University of California at Berkeley (1977). Has experience in Food Science and Technology, acting on the following subjects: active biofilms, chocolate microstructuration, supercritical fluid extractions and sterilization, food powder agglomeration. (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 existing methods used for the inactivation of microorganisms that contaminate solid surfaces, like thermal treatment with autoclaves, exposure to ethylene oxide, gamma or UV radiations are efficient but can induce damages to the materials like the degradation of thermal sensitive components, nutrients denaturation or changes in physical, biochemical or optical characteristics. The us…
(Only some records are available in English at this moment)
Chocolate spread is a spreadable cream, consisting essentially of vegetable oil, cocoa powder, sugar, and lecithin powder. However, the vegetable oil commonly utilized is palm oil that has approximately 50% of saturated fatty acids. It is evident that the reduction of saturated fatty acid has become a necessity for food industries once its consumption is associated with negatives effects …
Oils and fats are raw materials present in the composition of most processed food and they are considered important constituents in a nutritional point of view. According to current recommendations and legislation of the Agência Nacional da Vigilância Sanitária (ANVISA), the lipid matrix should be added to formulations so that the final product exhibit low level of saturated fatty acids (…
The knowledge of the crystallization behaviour of fats and oils during processing and storage is an important asset for developing products with desirable structure, texture and quality. Depending on the lipid matrix composition and the ambient and process conditions to which the fat system is subjected, different crystalline network with specific physicochemical properties will be formed…
(Only some records are available in English at this moment)
| 15 / 5 | Completed research grants |
| 35 / 8 | Completed scholarships in Brazil |
| 50 / 13 | All research grants and scholarships |
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