CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation for the last research proposal) Birthplace: Brazil
graduated in Food Engineering from Universidade Estadual de Campinas (1979), Masters in Food Engineering from Universidade Estadual de Campinas (1984) and Ph.D. on Food Engineering by Universidade Estadual de Campinas (1994). She is currently a professor at Universidade Estadual de Campinas. Has skils in Food Science and Technology, focusing on Food Engineering, acting on the following matters: edible coatings; spray driyng and microencapsulation and processing of functional products, membrane separation. (Source: Lattes Curriculum)
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The demand for healthier foods creates a market trend towards the development of low-fat food products. The production of these lowered fat foods is a challenge for the industry, since trans and saturated fats promote desirable characteristics to the products such as texture, structure, sensory properties, besides configuring shelf-life increase in some cases. However, when these fats are…
The growing demand for healthier and more sustainable foods has led to the search for new ingredients that, depending on the composition and process, can generate different structures. In this line, the incorporation of bioactive compounds in micro- and nanostructures produces additional health benefits, protecting the functional molecules from adverse physicochemical conditions inherent …
The growing demand for healthier and more sustainable foods has led to the search for new ingredients that, depending on the composition and process, can generate different structures. In this line, the incorporation of bioactive compounds in micro- and nanostructures produces additional health benefits, protecting the functional molecules from adverse physicochemical conditions inherent …
Oleoresins are by-products of plant cultivation, of a hydrophobic nature and composed of bioactive materials that have beneficial properties to the consumer health. In addition, studies show that some compounds act in synergy and can add value to the final product. Compounds of interest present in cinnamon and paprika oleoresins are cinnamaldehyde, capsaicin and carotenoids, respectively.…
(Only some records are available in English at this moment)
Both scientific and industrial communities have focused their research on finding alternative materials for replacement of saturated and Trans Fatty Acids (TFAs) in food products, as they have been linked to an increase in cardiovascular diseases in the last decade. A potential substitute for such fats is the use of oleogels. Oleogels, also known as organogels, are composed of a dispersed…
Breast milk is fundamental for the development of children, and since it is impossible for the child to receive breast milk, it is necessary to resort to the use of infant formulas, which do not have the advantages of breast milk, but although they are made from milk, they are modified to facilitate digestion and enriched to provide the nutrients needed for each phase of childhood. In thi…
Obesity is a problem of modern society that has contributed to the reduction of the life expectancy of the population and the increase of public health costs. Therefore, there is research in the area of food is being promoted in developing functional foods that are able to contribute to moderation of food consumption and promote satiety. Satiety is associated to secretion of hormones resp…
The spray drying technique has been commonly used in the encapsulation of natural ingredients, such as aromas and colourants, enabling its applications on an industrial scale. However, encapsulation studies already performed only evaluate the matrix in order to verify its efficiency in the protection of the active compound without actually understanding how the barrier is formed and what …
The brewer's spent yeast presents in its composition proteins with technological and functional properties, among which its emulsifying capacity stands out. Those yeasts are the second largest residue in the brewing industry and they are still mostly underutilized in animal feed. In this context, the objective of the project is to study the emulsifying capacity of the proteins and peptide…
There has been great concern with the unbalanced consumption of processed foods rich in trans and saturated fats. This has driven the food industry to look for alternatives and to develop products and ingredients which contribute to the reduction of trans and saturated fat content. "Pulse proteins" (chickpeas, beans, peas and lentils) have been recognized for their functional properties w…
(Only some records are available in English at this moment)
The oil extracted from the pomegranate seed, a by-product of the juice industry, contains several promoting compounds such as phospholipids, tocopherols, triterpenoids and punicic acid. However, the oil is susceptible to oxidation when in contact to light, oxygen, moisture and heating, making its handling and application to food products difficult. Encapsulation of the bioactive extract c…
Capsicum (chili) oleoresin is a great source of capsaicin, pungent compound of low solubility that plays an important role in the prevention of chronic diseases, such as diabetes, cardiovascular diseases, cancer and obesity. The toxicity and rate release during digestion of the natural compounds are influenced by their concentration and matrix in which it is present. Based on this, the p…
Breast milk is fundamental for the development of children, and when it is impossible for the child to receive breast milk, it is necessary to use infant formulas, which are made to provide the nutrients needed for each phase of childhood and to facilitate digestion. In this context, there is a frequent need to develop new formulations that contain functional appeal to meet scientific and…
(Only some records are available in English at this moment)
| 3 / 3 | Ongoing research grants |
| 25 / 16 | Completed research grants |
| 3 / 3 | Ongoing scholarships in Brazil |
| 24 / 7 | Completed scholarships in Brazil |
| 4 / 4 | Completed scholarships abroad |
| 59 / 33 | All research grants and scholarships |
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