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Patricia Blumer Zacarchenco Rodrigues de Sa

Institute of Food Technology (ITAL) · Researcher

https://researchid.co/pblumer
@ital.sp.gov.br
793Google Scholar Citations
14Google Scholar h-index
22Google Scholar i10-index

Research Interests

Dairy Science and technology

Biography

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.

Recent Google Scholar Publications

  1. Economic feasibility of production of spreadable processed cheese, regular and low lactose, with or without added fibers of passion fruit.
    2024
  2. Processed Cheese
    Dairy Foods Processing, 65-80 , 2024, 2024 | Citations: 2.0
  3. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption
    Food Research International 183, 114214 , 2024, 2024 | Citations: 18.0
  4. Viabilidade econômica da produção de requeijão cremoso regular e com baixo teor de lactose, com e sem adição de fibras de maracujá
    INFORMAÇÕES ECONÔMICAS, 1-15 , 2024, 2024 | Citations: 2.0
  5. Probiotic Butter
    Probiotic Foods and Beverages: Technologies and Protocols, 67-80 , 2023, 2023 | Citations: 4.0

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