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José Alfredo Gomes Arêas

CV Lattes ResearcherID


Universidade de São Paulo (USP). Faculdade de Saúde Pública (FSP)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

BSc in Pharmacy and Biochemistry, Universidade de São Paulo (1973), MSc in Food Science, Universidade de São Paulo (1979) PhD in Food Science, Dept. of Applied Biochemistry and Food Science, University of Nottingham, UK (1983), pos-doctoral fellow at the Biochemistry Department, Biomembrane Unit, Oxford University (1990 -1993). Has experience in Food Science, Food Biophysics and Food Technology, acting on the following subjects: functional food, functional prperties of food, thermoplastic extrusion, NMR applied to food, food emulsions, molecular dynamics of food macromolecules. (Source: Lattes Curriculum)

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FARINHA PARA FABRICAÇÃO DE GÊNEROS ALIMENTÍCIOS, SOLUÇÃO AROMATIZANTE LIVRE DE GORDURA VEGETAL HIDROGENADA PARA FABRICAÇÃO DE GÊNEROS ALIMENTÍCIOS, BISCOITO TIPO SNACK LIGHT E DE ELEVADO TEOR NUTRITIVO, E PROCESSO PARA A FABRICAÇÃO DO MESMO PI0502694-6 - Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Universidade de São Paulo (USP). José Alfredo Gomes Arêas; Vanessa Dias Capriles; Regilda Saraiva dos Reis Moreira-Araújo; José Paschoal Batistuti; Raquel de Andrade Cardoso Santiago; Karina Dantas Coelho; Rosa Nilda Chavez Jauregui; Aurea Juliana Bombo Trevisan; Ana Carolina Conti e Silva; Thais de Campos Cardenas - July 2005, 08

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