Patricia Blumer Zacarchenco Rodrigues de Sa

@ital.sp.gov.br

Institute of Food Technology (ITAL)
Researcher

I hold a degree in Food Engineering from the State University of Campinas (1997), a Master's degree in Food Technology from the State University of Campinas (2000) and a PhD in Food Technology from the State University of Campinas (2004). I am currently a researcher at the Institute of Food Technology. He has experience in the area of Food Science and Technology, with an emphasis on Food Technology, working mainly on the following topics: fermented milk, yogurt, fermented milk drinks, microbiology, probiotics, cheese, ice cream.

EDUCATION

pHD and Master in Food Technology by UNICAMP (State University of Campinas) at College of Food Engineering.

RESEARCH INTERESTS

Dairy Science and technology

715

Scholar Citations

Scholar h-index

Scholar i10-index

RECENT SCHOLAR PUBLICATIONS

Processed Cheese
PB Zacarchenco, LM Spadoti, ATS Alves, AG da Cruz, NRC Ferreira, ...
Dairy Foods Processing, 65-80 2024

Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal cheeses: Insights from production to consumption
CVP Marcelo, MC Souza, JJ Silva, FA Couto, GA Lacorte, UM Pinto, ...
Food Research International 183, 114214 2024

Probiotic Butter
PB Zacarchenco, LM Spadoti, AT Silva e Alves, VC Zanetti, S Verruck
Probiotic Foods and Beverages: Technologies and Protocols, 67-80 2023

Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating
RS Rocha, B Mahieu, ER Tavares Filho, PB Zacarchenco, MQ Freitas, ...
Food Research International 165, 112517 2023

Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity
RS Rocha, R Silva, GLP Ramos, LA Cabral, TC Pimentel, PH Campelo, ...
Food Research International 161, 111827 2022

Low salt and low sodium processed cheeses
GLPA Ramos, ATS e Alves, LM Spadoti, PB Zacarchenco, AG da Cruz
Processed Cheese Science and Technology, 177-197 2022

Microbiology of processed cheese
GLPA Ramos, ATS e Alves, LM Spadoti, PB Zacarchenco, AG da Cruz
Processed cheese science and Technology, 427-449 2022

Health benefits of probiotics: an overview
PB Zacarchenco, TC Pimentel, ATS e Alves, LM Spadoti, EA Esmerino, ...
Advances in dairy microbial products, 235-245 2022

Teor de sdio nos queijos brasileiros.
KB Siqueira, AF Pilati, PB Zacarchenco, SC de ALBUQUERQUE, ...
2021

O setor de produtos lcteos
RAR Gomes, RO Pithan e Silva, AGF Van Dender, PB Zacarchenco
Brasil dairy trends, 11-46 2020

Modeling the growth/no-growth boundaries of Clostridium sporogenes JCM1416 in “requeijo cremoso” as a function of pH and concentration of sodium chloride and nisin
RBA de Oliveira, APM Pereira, PB Zacarchenco, A de Souza Sant'Ana, ...
Galo 2019

Produtos lcteos: aspectos microbiolgicos e controle da qualidade
CH Corassin, CAF Oliveira, AG Cruz, PB Zacarchenco
Microbiologia, higiene e controle de qualidade no processamento de leites e 2019

Inovaes e Avanos em Cincia e Tecnologia de Leite e Derivados
AG CRUZ, ES PRUDNCIO, EA ESMERINO, TC PIMENTEL, ...
2019

Probiotic functional carbonated whey beverages: Development and quality evaluation
AT Silva e Alves, LM Spadoti, PB Zacarchenco, FKHS Trento
Beverages 4 (3), 49 2018

Probiotic functional carbonated whey beverages: Development and quality evaluation
ATS e Alves, LM Spadoti, PB Zacarchenco, FKHS Trento
Preprints 2018

Microbiologia, higiene e controle de qualidade no processamento de leites e derivados. Volume IV
AG CRUZ, PB ZACARCHENCO, CAF OLIVEIRA, CH CORASSIM
2018

Manufacture of Requeijo cremoso processed cheese with galactooligosaccharide
PC Belsito, MVS Ferreira, LP Cappato, RN Cavalcanti, VAS Vidal, ...
Carbohydrate Polymers 174, 869-875 2017

Leites de consumo
CAF Oliveira, CH Corassin, AG Cruz, PB Zacarchenco
Processamento de leites de consumo 2017

Leite informal
RBA Oliveira, LP Cappato, SHI Lee, JT Guimares, JS Nascimento, ...
Processamento de leites de consumo 2017

Processamento de leites de consumo
AG Cruz, PB Zacarchenco, CAF Oliveira, CH Corassin
2017

MOST CITED SCHOLAR PUBLICATIONS

Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebitics
LL Ferro, EB Silva, HLA Silva, R Silva, N Mollakhalili, D Granato, ...
Food Research International 2016
Citations: 112

Manufacture of Requeijo cremoso processed cheese with galactooligosaccharide
PC Belsito, MVS Ferreira, LP Cappato, RN Cavalcanti, VAS Vidal, ...
Carbohydrate Polymers 174, 869-875 2017
Citations: 77

Processamento de produtos lcteos: queijos, leites fermentados, bebidas lcteas, sorvete, manteiga, creme de leite, doce de leite, soro em p e lcteos funcionais
AG Cruz, PB Zacarchenco, CAF Oliveira, CH Corassin
2017
Citations: 46

Avaliao sensorial, microbiolgica e de ps-acidificao durante a vida-de-prateleira de leites fermentados contendo Streptococcus thermophilus, Bifidobacterium longum e
PB Zacarchenco, S Massaguer-Roig
Food Science and Technology 24, 674-679 2004
Citations: 39

Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus
PB Zacarchenco, S Massaguer-Roig
Brazilian Journal of Microbiology 37, 338-344 2006
Citations: 37

Qumica, bioqumica, anlise sensorial e nutrio no processamento de leite e derivados
AG Cruz, PB Zacarchenco, CAF Oliveira, CH Corassin
2016
Citations: 30

Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk
LMS . E. C. Antunes, A. T. Silva e Alves, D. A. Gallina, F. K. H. S. Trento ...
Journal of Dairy Science 97 (9), 5337–5344 2014
Citations: 24

Brasil Dairy Trends 2020
PB ZACARCHENCO, AGF VAN DENDER, RA REGO
2017
Citations: 19

Brazilian yogurt-like products
TC Pimentel, AEC Antunes, PB Zacarchenco, MAS Cortez, CSB Bogsan, ...
Yogurt in health and disease prevention, 331-351 2017
Citations: 17

Influence of storage temperature on the texture profile and color characteristics of UHT requeijo cremoso
DA GALLINA, AGF Van DENDER, K YOTSUYANAGI, ...
Brazilian Journal of Food Technology 11, 65-68 2008
Citations: 17

Probiotic functional carbonated whey beverages: Development and quality evaluation
AT Silva e Alves, LM Spadoti, PB Zacarchenco, FKHS Trento
Beverages 4 (3), 49 2018
Citations: 15

Ocorrncia de Bacillus sporothermodurans em leite UAT/UHT brasileiro e a influncia do tratamento trmico
PB Zacarchenco, MFF Leito, MT DESTRO, C Andrigheto
Food Science and Technology 20, 363-368 2000
Citations: 15

Aspectos relativos produo de soro de leite no Brasil, 2007-2016
ROP SIlva, CRF Bueno, PB Zacarchenco
2017
Citations: 13

Efeito do fator de concentrao do retentado na composio e protelise de queijo Minas Frescal de baixo teor de gordura fabricado por ultrafiltrao
CR Cunha, LM Spadoti, PB Zacarchenco, WH Viotto
Food Science and Technology 22, 82-87 2002
Citations: 13

Characterization of fresh cheese with addition of probiotics and prebiotics
NC Azambuja, PB Zacarchenco, LF Fleuri, JC Andrade, I Moreno, ...
Journal of Life Sciences 7 (2), 189 2013
Citations: 12

Processamento de leites de consumo
AG Cruz, PB Zacarchenco, CAF Oliveira, CH Corassin
2017
Citations: 11

Cheese Microbiology
M Pintado, AG Cruz, PBZR S
Dairy Microbiology and Biochemistry: Recent Developments 1, 113-133 2015
Citations: 10

Differential enumeration of Bifidobacterium longum and Lactobacillus acidophilus in the presence of Streptococcus thermophilus.
PB Zacarchenco, S Massaguer-Roig
2004
Citations: 10