A5042990851- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Food composition and properties
- Food Drying and Modeling
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Listeria monocytogenes in Food Safety
- Magnetic and Electromagnetic Effects
- Freezing and Crystallization Processes
- Nanocomposite Films for Food Packaging
- Electrospun Nanofibers in Biomedical Applications
- Microbial Metabolites in Food Biotechnology
- Rheology and Fluid Dynamics Studies
- Polysaccharides and Plant Cell Walls
- Agricultural and Food Sciences
- Cassava research and cyanide
- Food Supply Chain Traceability
- Material Properties and Processing
- Phytochemicals and Antioxidant Activities
- Food Safety and Hygiene
- Dysphagia Assessment and Management
- Plant Genetic and Mutation Studies
- biodegradable polymer synthesis and properties
CentraleSupélec
2020-2024
Université Paris-Saclay
2022-2024
Universidade de São Paulo
2014-2023
Centre National de la Recherche Scientifique
2022-2023
Universidade Cidade de São Paulo
2017-2023
Food & Nutrition
2021-2022
Universidade de Brasília
2020
New York Proton Center
2020
American Headache Society
2020
Rush University
2020
High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as partial or total substitute for thermal food processing. Although the aspect of microbial inactivation studied, there are only few works in literature dealing with physical–chemical changes fruit products due to HPH, especially regarding its rheological properties. The present work evaluated effect HPH (up 100 MPa) on physical stability tomato juice. changed juice particle size distribution (PSD),...
High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as partial or total substitute for the thermal processing of food. Although microbial inactivation studied, there are only few works in literature reporting physicochemical changes caused fruit products due to HPH, especially those regarding rheological properties. The present work evaluated effect HPH (up 150 MPa) on time-dependent and steady-state shear properties tomato juice. reduced mean particle...
The aim of this work was to demonstrate how ultrasound mechanisms (direct and indirect effects) improve the mass transfer phenomena in food processing, which part process they are more effective in. Two model cases were evaluated: hydration sorghum grain (with two water activities) influx a pigment into melon cylinders. Different treatments enabled us evaluate discriminate both direct (inertial flow “sponge effect”) effects (micro channel formation), alternating pre-treatments using an...
Ultrasound was combined with ethanol to improve different aspects of carrot convective drying, evaluating both processing and product quality. The ultrasound in water treatment resulted cellular swelling small impact on texture. Differently, the treatments modified microstructure (cell wall modifications parenchymatic tissue) macrostructure (shrinkage resistance perforation). Pre-treatments improved drying kinetics, reducing time (~50%) energy consumption (42–62%). These pre-treatments also...
Abstract The ultrasound technology was successfully used to improve the mass transfer processes on food. However, study of this grain hydration and its main components properties still not appropriately described. This work studied application process mung beans ( Vigna radiata ). showed sigmoidal behavior with a specific water entrance pathway. reduced ~25% time. In addition, caused acceleration seed germination – some hypothesis for enhancement were proposed. Moreover, it demonstrated that...
The present work has evaluated the dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea) pulp as function temperature (0–80 °C), well applicability Cox-Merz rule. product flow behavior could be described by Herschel–Bulkley's model (R2 > 0.98), whose parameters were modeled 0.91). shown a weak gel behavior, with storage modulus higher than loss in frequency range. modules power oscillatory 0.93), 0.97). Moreover, modified rule describe S. purpurea 0.96)....
High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as partial or total substitute for thermal food processing. The present work evaluated the effect of HPH on rheological properties fruit juice serum model, designed to be similar tomato serum. Product viscosity decreased due increase in pressure, and could modelled well using two functions (power-sigmoidal exponential; R2 > 0.98). model processed at 200 MPa showed decrease 20% when compared original....
High pressure homogenization (HPH) is a non-thermal technology which has been widely studied as partial or total substitute for the thermal processing of food. Although microbial inactivation studied, there are only few papers in literature reporting on physicochemical changes fruit products due to HPH, especially regarding their rheological properties. The present work evaluated effect HPH (up 150 MPa) viscoelastic properties tomato juice. increased juice storage (G′) and loss (G″) moduli....