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Gustavo Cesar Dacanal

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Professor, PhD

University of Sao Paulo

Brazil

Research Interests

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Professors in Food Science

Recent Grants

Grant: Close

Desenvolvimento de sistemas e processos de encapsulação e matrizes gelificadas para veiculação de bioativos de interesse da indústria alimentícia

Open Date: 2023-01-01

Close Date:

Grant: Close

Avanços em sistemas coloidais: emulsões, biopolímeros, filmes ativos, nanocompósitos.

Open Date: 2022-04-18

Close Date:

Grant: Close

Avaliação da crocância sensorial de alimentos crocantes secos por redes neurais convolucionais

Open Date: 2021-10-01

Close Date: 2023-04-30

Grant: Close

Desenvolvimento de modelos numéricos para caracterização de materiais alimentícios via redes neurais artificiais e método de elementos finitos

Open Date: 2021-01-01

Close Date:

Grant: Close

Aglomeração e recobrimento de amido de milho utilizando-se alginato de sódio e quitosana

Open Date: 2014-11-17

Close Date: 2017-11-30

Articles (15)

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2023

Collaborators (3)

Samantha Pinho

Associate Professor

University of Sao Paulo

BRAZIL

View details

Rodrigo Petrus

Associate Professor

University of Sao Paulo

BRAZIL

View details

Fernando de Lima Caneppele

University of Sao Paulo

BRAZIL

View details

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Gustavo Cesar Dacanal

Research Interests

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Recent Grants

Articles (15)

Proposing a new crispness index based on mechanical and acoustic properties of food materials

Optimizing flash sintering outcomes using response surface methodology

Designing Pickering Emulsions Stabilized by Modified Cassava Starch Nanoparticles: Effect of Curcumin Encapsulation

Monitoring Agitation Intensity in Fluidized Beds Containing Inert Particles via Acoustic Emissions and Neural Networks

Treatment of sugarcane vinasse in AnMBR and UASB: process performance and microbial community comparison

Pressurized liquid extraction (PLE) in an intermittent process as a new alternative for production of tincture from medicinal plants: The Scale up and economic evaluation for production of passion fruit (Passiflora edulis Sims) leaf hydroalcoholic extract

Particle size and morphology in food science and technology: a review

Mathematical Modelling of Drying of Hydrogels via Finite Element Method and Texture Analysis

Kinetics of Vegetable Oils (Rice Bran, Sunflower Seed, and Soybean) Extracted by Pressurized Liquid Extraction in Intermittent Process

The potential use of supercritical carbon dioxide in sugarcane juice processing

Modelling of convective drying of potatoes polyhedrons

Classification of crispness of food materials by deep neural networks

Pressurized Liquid Extraction (PLE) in an Intermittent Process as an Alternative for Obtaining Passion Fruit (Passiflora edulis) Leaf Hydroalcoholic Extract (Tincture)

High-shear wet agglomeration process for enriching cornstarch with curcumin and vitamin D3 co-loaded lyophilized liposomes

The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice

Collaborators (3)

Samantha Pinho

Rodrigo Petrus

Fernando de Lima Caneppele

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