CV Lattes
ResearcherID
Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Science and Technology of the Food from Universidade Estadual de Campinas (1987), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1992) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (1997). Has experience in Science and Technology of the Food, focusing on Packings of Alimentary Products, acting on the following subjects: embalagem, qualidade, análises físico-químicas, migração and reciclagem. (Source: Lattes Curriculum)
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Modified atmosphere packaging technology intended to fresh meat has been adopted worldwide. This technology can offer better color stability for refrigerated fresh red meat, especially under high concentration of oxygen. High concentration of carbon dioxide provides better microbial stability, while promoting a brown color due to metmyoglobin formation, reducing the product acceptance by …
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