Food Engeneering graduated at Universidade Estadual de Campinas (1993), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1995) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1997). Research area focused in production and aplication of enzymes to improve quality and bioactivity. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
In general, Brazil and specifically the State of São Paulo are agricultural production giants, with worldwide projection. However, technologies for utilizing agricultural production residues and healthy food production are still below the desired level. On the other hand, the continuous growth of diseases related to metabolic disorders caused by food, physical inactivity and obesity has s…
The glycation reaction occurs between sugars and amino acids in food and in human body. When they occur in processed foods, it is called Maillard Reaction and is responsible for flavor, savory and color formation in food products such as bread, cakes, roasted meat, cocoa, etc. In the body however, these reactions generate a range of compounds called advanced glycation products (AGEs) that…
Phenolic compounds have been the focus of food science research for its action in human metabolism, acting in the prevention of some chronic diseases or, as important antioxidants in the food industry. Among the growing occurence of chronic diseases in our country, many are associated with obesity, and the high incidence of obesity has become a public health problem. Thus, various strateg…
Professor Maria da Conceição Calhau, visiting FEA UNICAMP, will teach a short course, which will be part of disciplines Special Topics in Food Science and Special Topics in Food and Nutrition. The public will be of graduate students from two programs of excellence on the Faculty of Food Engineering, UNICAMP (Food Science and Food & Nutrition). Meetings will be held to discuss potential pa…
(Only some records are available in English at this moment)
Soy isoflavones may improve menopausal symptoms, and subsequently provide protection from cardiovascular diseases, osteoporosis and cancer. However, estrogenic activity found in soy products need to be metabolised by gut microbiota in its active metabolites, mainly equol. Besides that, an ability to produce equol varies among individuals, being that only 20-30% of the individuals in Weste…
(Only some records are available in English at this moment)
Soybean is rich in isoflavones, a group of heterocyclic phenols associated with various beneficial effects on human health. Studies have shown that the health-promoting effects of isoflavones seem to depend on the individual's ability to convert isoflavones into equol, a metabolite of daidzein produced by the action of the intestinal microbiota. However, not all individuals are able to me…
The increasing interest of the industry by phenolic compounds has justification in the knowledge of the beneficial effects to the health related to the consumption of these compounds. Obtaining extracts rich in bioactive phenolic compounds from agroindustrial coproducts can be a way to add value to waste, and to develop sustainable processes in the food production chain. The use of enviro…
| 1 / 1 | Ongoing research grants |
| 10 / 5 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 19 / 8 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 33 / 17 | All research grants and scholarships |
| Associated processes | |
CV Lattes
ORCID