A5036693123- Microencapsulation and Drying Processes
- Microbial Inactivation Methods
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Phytochemicals and Antioxidant Activities
- Polysaccharides Composition and Applications
- Botanical Research and Applications
- Food composition and properties
- Phase Equilibria and Thermodynamics
- Meat and Animal Product Quality
- Magnetic and Electromagnetic Effects
- Dye analysis and toxicity
- Nanocomposite Films for Food Packaging
- Saffron Plant Research Studies
- Food Chemistry and Fat Analysis
- Ultrasound and Cavitation Phenomena
- Electrospun Nanofibers in Biomedical Applications
- Food Industry and Aquatic Biology
- Biochemical Analysis and Sensing Techniques
- Essential Oils and Antimicrobial Activity
- Postharvest Quality and Shelf Life Management
- Food Drying and Modeling
- Polysaccharides and Plant Cell Walls
- Agricultural and Food Sciences
- biodegradable polymer synthesis and properties
Universidade Estadual de Campinas (UNICAMP)
2016-2025
University of Alberta
2019-2021
Center for Effective Philanthropy
2020-2021
Pontifícia Universidade Católica de Campinas
2015-2021
Companhia Energética de São Paulo
2015-2021
Universidade Federal de Lavras
2013-2017
In this work, we investigated the effects of nominal ultrasonic power (160-640 W) and process time (0.5-5.0 min) on phenolic compounds recovery antioxidant activity from araticum peel. The individual synergistic variables were estimated using a full factorial experimental design. Operating at high powers was possible to obtain yields activities short times (≤5 min). HPLC-ESI-QTOF-MS/MS analysis revealed that peel sample possessed 142 phytochemicals, 123 which had not been reported in...
The aim of this study was to evaluate the effects non-thermal and thermal high-intensity ultrasound (HIUS) treatment on microbial enzymatic inactivation, physicochemical properties, kinetic stability raw milk by applying different energy densities (1, 3, 5, 7 kJ/mL). Two HIUS treatments were evaluated based nominal powers, named HIUS-A HIUS-B, using 100 W 475 W, respectively. processing while HIUS-B a only for 5 kJ/mL since final temperature above 70 °C. showed be more efficient. Log...
Cow's milk is considered a staple in many diets due to its high nutritional value. It contains almost every nutrient that the human body needs. Milk consumed as beverage, poured on several foods, and added coffee, tea, smoothies. Furthermore, food products are produced from cow's milk, such ice cream, yogurt, cheese, butter, cake, desserts, others. However, it not suitable option for everyone reasons, including lactose intolerance, allergy, dietary restrictions, potential health risks....
Pulsed electric field (PEF) technology improves energy efficiency in biorefineries.
This study evaluated the influence of wall material concentration (10–30%), inlet temperature (135–195°C), and feed rate (0.5–1.0 L · h−1) on properties rosemary oil microencapsulated by spray-drying, with gum arabic as carrier. Powder recovery, surface oil, retention, hygroscopicity varied from 17.25%–33.96%, 0.03%–0.15%, 7.15%–47.57%, 15.87%–18.90%, respectively. The optimized conditions were determined to be a 19.3%, an air 171°C, flow 0.92 h−1. At this condition, particles presented no...