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Tiago Carregari Polachini

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Assistant Professor

Universidade Estadual Paulista

Brazil

Research Interests

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Professors in Food Science

Recent Grants

Grant: Close

CLEAN - New functional ingredients for clean label cereal products

Open Date: 2020-10-01

Close Date: 2022-04-01

Grant: Close

Combined use of hydrogen peroxide and high-intensity ultrasound for enhancing the pretreatment and further enzymatic hydrolysis of cassava residues

Open Date: 2020-01-01

Close Date: 2020-10-01

Grant: Close

Evaluation of the acid pretreatment of agroindustrial waste assisted by high-intensity ultrasound for further bioethanol production

Open Date: 2017-09-01

Close Date: 2018-02-01

Grant: Close

Hidrólise de bagaço de mandioca assistida por ultrassom de alta intensidade: sacarificação ácida do amido residual com posterior tratamento enzimático da biomassa lignocelulósica

Open Date: 2017-07-01

Close Date: 2019-06-01

Grant: Close

DETERMINAÇÃO DAS MELHORES CONDIÇÕES DE HIDRÓLISE FÍSICA COM ULTRASSOM DE POTÊNCIA EM RESÍDUOS DE AMENDOIM

Open Date: 2013-08-01

Close Date: 2015-03-01

Articles (13)

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2023

Collaborators (5)

Samantha Pinho

Associate Professor

University of Sao Paulo

BRAZIL

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alain le-bail

prof

FRANCE

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Icaro Caruso

Assistant Professor

Universidade Estadual Paulista

BRAZIL

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Jéssica Silva

Professora assistente

Universidade Estadual Paulista

BRAZIL

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Pedro Augusto

Full Professor and Vice-Director of the Chair of Biotechnology

Université Paris-Saclay

FRANCE

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Tiago Carregari Polachini

Research Interests

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Recent Grants

Articles (13)

Making table olives more sustainable: processing methods and green intensifying technologies

Extraction of proteins from brewer's spent grain using ultrasound and alkaline hydrogen peroxide: Impact on extraction yield, structural and techno-functional properties

The Role of Nonconventional Technologies in the Extraction Enhancement and Technofunctionality of Alternative Proteins from Sustainable Sources

Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production

Valorization of brewer's spent grains (BSG) through alkaline hydrogen peroxide processing: Effect on composition, structure and rheological properties

Hot-air ultrasound-assisted drying of green wheat and barley malts to enhance process kinetics, amylase activity and their application in bread formulation

Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality

Clean-label techno-functional ingredients for baking products – a review

Physical Properties and Molecular Interactions Applied to Food Processing and Formulation

Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds

Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression

Solubility of different salts used in the control of the water activity of foods

Water sorption properties of brewer?s spent grain: A study aimed at its stabilization for further conversion into value-added products

Collaborators (5)

Samantha Pinho

alain le-bail

Icaro Caruso

Jéssica Silva

Pedro Augusto

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