CRISTIANE GRELLA MIRANDA
Department of Food Engineering · Univeristy of Campinas
Biography
Currently, I am a Ph.D. candidate in Food Engineering at the University of Campinas. I hold a bachelor’s degree in food engineering at Universidade Técnologica Federal do Paraná (2013-2017) and Master’s degree also in in food engineering at University of Campinas (2018-2020). I have participated of two exchange programs at University of Minho – Portugal (during master’s degree) and at University of Saskatchewan – Canada (during PhD). I have been actively working with alternative plant protein sources for food application. My research background is related to study protein extraction evaluating different extraction methodologies (single or combined methodologies) for protein extraction from alternative sources such as lentils, beans, canola meals, and cassava leaves. I also have been studying the effect of extraction methodologies and post-extraction treatment (ohmic heating) on protein functionality.
Recent Scopus Publications
- Valorization of peanut meal through solid-state fermentation: Enhancing protein functionality and reducing aflatoxins, allergenic and anti-nutritional factors
- From Waste to Plant-Based Protein: Impact of Solid-State Fermentation on Functionality and Protein Extraction of Cassava Leaves
- Development and application of pH-indicator film based on freeze-dried purple-fleshed sweet potato, starch, and CMC
- Evaluation of cassava leaves extract as a material to produce biopolymer-based films
- Influence of ohmic heating on lentil protein structure and protein-pectin interactions
Links
- ORCID https://orcid.org/0000-0002-8765-831X
- Google Scholar https://scholar.google.com/citations?user=b4sZj8wAAAAJ
- Scopus https://www.scopus.com/authid/detail.uri?authorId=57200415960