CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Food Engineering from Universidade Estadual Paulista Júlio de Mesquita Filho / UNESP (1994), master's and doctorate in Food Engineering from Universidade Estadual de Campinas / UNICAMP (1997/2002 respectively). She was a visiting professor at the Institute de Chimie Organique et Analityque at the Université d?Orleans (France). She is currently a full professor at the Faculty of Animal Science and Food Engineering at the University of São Paulo, Head of the Food Engineering Department and Coordinator of the Graduate Program in Food Engineering. She is an advisor in the postgraduate program in Food Engineering at the Faculty of Animal Science and Food Engineering at the University of São Paulo and member of the International Master Program: Analytical Chemistry for Drugs and Natural Products at UFR des sciences Pharmaceutiques at Université de Bordeaux since 2016. She is a reviewer of several scientific journals of safe editorial policy such as, Brazilian Journal of Chemical Engineering, Journal of Agricultural and Food Chemistry, Food Science and Technology Magazine, Food Science and Technology (LWT), Innovative Food Science and Emerging Technologies, Food Chemistry among others. Develops research in the area of Food Science and Technology, specifically in Food Engineering processes, with an emphasis on systems that use supercritical carbon dioxide and extraction with pressurized liquid, acting mainly on topics related to the study of phase equilibrium, of optimization of green processes for obtaining natural extracts (fruits and plants) in addition to developing research in the area of chromatographic analysis, sensory analysis and processing of ice creams. (Source: Lattes Curriculum)
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The increase in food production is related to population growth, so there is a search for new food sources, one of them, entomophagy (eating insects). Insects have high concentrations of compounds with nutritional properties, are sources of essential fatty acids, minerals, vitamins, and also have bioactive compounds, such as antioxidants and phenolic compounds. In view of this, the intere…
This research project aims to construct an accelerated liquid extraction equipment in a pilot scale. The Accelerated Solvent Extraction (ASE) process is a new technique developed in the 1990s to prepare analytical samples, for example to more efficiently extract herbicide residues in soil and food. More recently, it has been used in the study of the composition of extracts from plant and …
This research project aims to study the extraction of mesocarp and almond of babaçu (Orbignya phalerata, Mart.), of Brazil nuts (Bertholletia excelsa), almond of Pequi (Caryocar brasiliensis Camb.) and seed of Sacha Inchi (Plukenetia volubilis L.). These extracts will be obtained by supercritical CO2 extraction (SFE), a method to obtain extracts free of organic solvents residues; and the …
This project aims to use supercritical CO2 technology (SC-CO2) to study the possible formation of micro and nanoparticles from natural products encapsulated in biopolymers. The subject is innovative in particular as regards the encapsulation of compounds highly soluble in supercritical CO2, since this technology has been used in the formation and impregnation of particles, especially soli…
(Only some records are available in English at this moment)
Rice bran is a by-product of rice processing. It is rich in oil but has the disadvantage of being rich in enzymes that oxidize lipids. But, in this proposal, rice bran that is stable in terms of lipid oxidation will be used because it was pre-treated. This raw material will be kindly provided by Tech Bran, a specialist in rice bran stabilization. The objectives of the present project are …
The population's concern about health, food and weight maintenance has grown gradually, with this the quality of products and what is consumed has attracted attention. Consumers are looking for alternatives, such as products that, in addition to food, may offer some health benefit, known as functional. The consumption of frozen desserts has increased and with this, an opportunity has been…
In this work, the process of obtaining extracts of white curcuma using supercritical CO2 will be studied. The experiments will be performed using optimized conditions according to preliminary studies of extractions with supercritical CO2 without or with cosolvent (ethanol) previously studied for yellow curcuma (Curcuma longa). Under these conditions, it is desired to obtain extracts with …
This research aims to study the phytochemical composition and the toxicity potential in vivo of mesocarp flour and their extracts and extracts from almonds of Babaçu, a native plant from Brazilian flora with confirmed activities. The extracts will be obtained using innovative extraction techniques, which employ low temperatures and prevent degradation of heat sensitive compounds. Extracti…
(Only some records are available in English at this moment)
| 1 / 1 | Ongoing research grants |
| 11 / 7 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 17 / 11 | Completed scholarships in Brazil |
| 30 / 20 | All research grants and scholarships |
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