Patricia Blumer Zacarchenco Rodrigues de Sa

@ital.sp.gov.br

Institute of Food Technology (ITAL)
Researcher



              

https://researchid.co/pblumer

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

612

Scholar Citations

14

Scholar h-index

18

Scholar i10-index

RECENT SCHOLAR PUBLICATIONS

  • Unveiling ochratoxin a and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption
    CVP Marcelo, MC de Souza, JJ da Silva, FA Couto, GA Lacorte, ...
    Food Research International, 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, ...
    In: SIQUEIRA, KB (ed.). Na era do consumidor: uma viso do mercado lcteo 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

  • QUEIJO PROBITICO DE LEITE DE CABRA: AVALIAO IN VIVO DA RESISTNCIA S CONDIES DO TRATO GASTROINTESTINAL HUMANO AO LONGO DA VIDA DE PRATELEIRA
    AM Liserre, PB Zacarchenco, KMO dos Santos, CR de Menezes, ...
     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

  • 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

  • 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

  • Leite pasteurizado
    CH Corassin, CAF Oliveira, TC Pimentel, LP Cappato, JT Guimares, ...
    Processamento de leites de consumo 2017

  • Produtos lcteos: aspectos gerais, categorias e consumo no Brasil
    CAF Oliveira, CH Corassin, AG Cruz, PB Zacarchenco
    Processamento de produtos lcteos: queijos, leites fermentados, bebidas 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: 99

  • 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: 67

  • 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: 40

  • 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: 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: 34

  • Qumica, bioqumica, anlise sensorial e nutrio no processamento de leite e derivados
    AG Cruz, PB Zacarchenco, CAF Oliveira, CH Corassin
     2016
    Citations: 21

  • 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: 21

  • 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
    Citations: 18

  • Brasil Dairy Trends 2020
    PB ZACARCHENCO, AGF VAN DENDER, RA REGO
     2017
    Citations: 18

  • Brazilian yogurt-like products
    TC Pimentel, AEC Antunes, PB Zacarchenco, MAS Cortez, CSB Bogsan, ...
    Yogurt in health and disease prevention, 331-351 2017
    Citations: 16

  • 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: 16

  • 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

  • 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: 14

  • 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: 14

  • Efeito do fator de concentrao do retentado o rendimento 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, 76-81 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: 11

  • Aspectos relativos produo de soro de leite no Brasil, 2007-2016
    ROP SIlva, CRF Bueno, PB Zacarchenco
     2017
    Citations: 10

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

  • Cheese Microbiology
    M Pintado, AG Cruz, PBZR S
    Dairy Microbiology and Biochemistry: Recent Developments 1, 113-133 2015
    Citations: 9

  • Optimization of the manufacturing of processed cheese without added fat and reduced sodium
    AGF VAN DENDER, LM SPADOTTI, PB ZACARCHENCO, ...
    Australian Journal of Dairy Technology 65, 217-221 2010
    Citations: 9