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FICHA CTI VITAE

           

DUARTE AUGUSTO PEDRO ESTEVES

Pedro E. D. Augusto is Associate Professor at the University of São Paulo (USP - Brazil), working with food and bioproducts processing. Post Doc on the University of Lleida (Spain). Ph.D. on Food Technology by the University of Campinas, with period on the University of Lleida. M.Sc. on Food Technology, Food Engineer and Food Technician by the University of Campinas. He has published 85 peer-reviewed journal articles in high ranking journals, 1 book, 7 book chapters and more than 130 contributions at various scientific meetings, being a frequent reviewer of about 25 important journals. He is Associated Editor of the International Journal of Food Engineering and Scientia Agricola, as well as Editorial Board Member of Food Research International. He has experience in food and bioproducts process engineering, being working mainly with food preservation techniques, thermal processing, novel technologies in food and biological material processing, kinetics of reactions, mathematical modelling, physical properties and rheology. He is member of the Curators Council of André Tosello Foundation.

Fecha de última actualización:
10-03-2020

https://orcid.org/0000-0001-7435-343X

34869073400

  

Experiencia Laboral

Institución Cargo Fecha Inicio Fecha Fin

Experiencia Laboral como Docente

Institución Tipo Docente Tipo Institución Fecha Inicio Fecha Fin
UNIVERSIDADE SAO PAULO/ BRASIL Ordinario-Principal Universidad Setiembre 2013 A la actualidad

Experiencia como Asesor de Tesis

Universidad Tesis Tesista(s) Repositorio Fecha Aceptación de Tesis

Experiencia como evaluador y/o formulador de proyectos

Ańo Tipo de proyecto Entidad financiadora Metodología de evaluación Monto proyecto (USD)

Datos Académicos

Grado Título Centro de Estudios País de Estudios Fuente
DOCTORADO DOUTOR EM TECNOLOGIA DE ALIMENTOS UNICAMP/BRASIL BRASIL
MAGISTER MESTRE EM TECNOLOGIA DE ALIMENTOS UNIVERSIDAD ESTATAL DE CAMPINAS - UNICAMP BRASIL
LICENCIADO / TÍTULO ENGENHARIA DE ALIMENTOS UNIVERSIDAD ESTATAL DE CAMPINAS - UNICAMP BRASIL
SEGUNDA ESPECIALIDAD TECNOLOGIA DE ALIMENTOS UNIVERSIDAD ESTATAL DE CAMPINAS - UNICAMP BRASIL

Idiomas

# Idioma Lectura Conversación Escritura Lengua Materna
1 ESPAÑOL O CASTELLANO AVANZADO SUPERIOR AVANZADO AVANZADO NO
2 INGLES AVANZADO SUPERIOR AVANZADO SUPERIOR AVANZADO SUPERIOR NO
3 PORTUGUES AVANZADO SUPERIOR AVANZADO SUPERIOR AVANZADO SUPERIOR SI

Producción científica

Tipo Producción Título Primer autor Año de Producción DOI Fuente
Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions Maniglia B. 2020
Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin Rojas M. 2020
Combining Ionizing Irradiation and Ultrasound Technologies: Effect on Beans Hydration and Germination Miano A. 2019
Combining ozone and ultrasound technologies to modify maize starch Castanha N. 2019
Gamma irradiation of common beans: Effect on nutritional and technological properties Lima D. 2019
Hydrogels based on ozonated cassava starch: Effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications Maniglia B. 2019
Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol Rojas M. 2019
Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study Rojas M. 2019
Interaction between aluminium cans and beverages: Influence of catalytic ions, alloy and coating in the corrosion process Soares D. 2019
Irradiation of mung beans (Vigna radiata): A prospective study correlating the properties of starch and grains Castanha N. 2019
Kinetic and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.) Garvín A. 2019
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices Kubo M. 2019
Oat hydration kinetics at different temperatures: Evaluation, model, and validation Oladele S. 2019
Ozonation of cassava starch to produce biodegradable films La Fuente C. 2019
Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch Matta Junior M. 2019
Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality Alexandre A. 2019
Properties and possible applications of ozone-modified potato starch Castanha N. 2019
Structural changes caused by ultrasound pretreatment: Direct and indirect demonstration in potato cylinders Miano A. 2019
Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: Investigation on substrate, enzyme and kinetics parameters Soares A. 2019
Using ultrasound for improving hydration and debittering of Andean lupin grains Miano A. 2019
JOURNAL_ARTICLE Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices 2018 10.1016/j.ifset.2018.08.005 Crossref a través de ORCID
JOURNAL_ARTICLE Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots 2018 10.1016/j.ijbiomac.2018.06.015 Crossref a través de ORCID
JOURNAL_ARTICLE Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties 2018 10.1016/j.jfoodeng.2018.03.028 Crossref a través de ORCID
JOURNAL_ARTICLE Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin 2018 10.1016/j.lwt.2018.03.031 Crossref a través de ORCID
JOURNAL_ARTICLE Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice 2018 10.1111/jfpe.12815 Crossref a través de ORCID
Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics Miano A. 2018
Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties Miano A. 2018
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices Rojas M. 2018
Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties Rojas M. 2018
Evaluating the Guo?Campanella viscoelastic model Augusto P. 2018
Hydration kinetics of cereal and pulses: New data and hypothesis evaluation Miano A. 2018
Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin Rojas M. 2018
Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional quality Santos Alexandre A. 2018
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages Kubo M. 2018
Structure and properties of starches from Arracacha (Arracacia xanthorrhiza) roots Castanha N. 2018
The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements Miano A. 2018
The ultrasound assisted hydration as an opportunity to incorporate nutrients into grains Miano A. 2018
Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility Campoli S. 2018
Ascorbic acid stability in fruit juices during thermosonication Aguilar K. 2017
Ascorbic acid stability in fruit juices during thermosonication Aguilar K. 2017
Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration Augusto P. 2017
Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration Augusto P. 2017
High Hydrostatic Pressure and High-Pressure Homogenization Processing of Fruit Juices Augusto P. 2017
Other Mass Transfer Unit Operations Enhanced by Ultrasound Miano A.C. 2017
Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties Alexandre A. 2017
Ozonation of whole wheat flour and wet milling effluent: Degradation of deoxynivalenol (DON) and rheological properties Alexandre A. 2017
Potato starch modification using the ozone technology Castanha N. 2017
Potato starch modification using the ozone technology Castanha N. 2017
Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) Leite T. 2017
Structural and Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) Leite T. 2017
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties Miano A. 2017
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic properties Miano A. 2017
Ultrasound Processing of Fruit and Vegetable Juices Rojas M.L. 2017
Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties Miano A. 2017
Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water Rojas M. 2017
Enhancing mung bean hydration using the ultrasound technology: Description of mechanisms and impact on its germination and main components Miano A. 2016
Frozen Concentrated Orange Juice (FCOJ) Processed by the High Pressure Homogenization (HPH) Technology: Effect on the Ready-to-Drink Juice Leite T. 2016
Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases Miano A. 2016
Multi-pass high pressure homogenization (MP-HPH) of tomato juice: Effect on the rheological properties Ocanha G. 2016
Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability Rojas M. 2016
Principles of unit operations in food processing Ibarz A. 2016
Ultrasound pre-treatment enhances the carrot drying and rehydration Ricce C. 2016
A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum Porto B. 2015
An autocatalytic kinetic model for describing microbial growth during fermentation Ibarz A. 2015
Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains Miano A. 2015
Describing the Food Sigmoidal Behavior During Hydration Based on a Second-Order Autocatalytic Kinetic Ibarz A. 2015
Effect of dynamic high pressure on technological properties of cashew tree gum (Anacardium occidentale L.) Porto B. 2015
Effect of ultrasound technology on barley seed germination and vigour Miano A. 2015
From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans (Vigna angularis) Miano A. 2015
Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV) Augusto P. 2015
Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties Leite T. 2015
Ultrasound (US) enhances the hydration of sorghum (Sorghum bicolor) grains Patero T. 2015
Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice Leite T. 2015
Assessing juice quality: Advances in the determination of rheological properties of fruit juices and derivatives Augusto P. 2014
Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk Oliveira M. 2014
Thermal Processes: Commercial Sterility (Retort) Augusto P. 2014
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) Leite T. 2014
Effect of high pressure homogenization (HPH) on the physical stability of tomato juice Kubo M. 2013
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours Augusto P. 2013
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule Augusto P. 2013
Inactivation of E. coli and B. subtilis spores in ozonized cassava starch Amorim E. 2013
Inactivation of E. coli and B. subtilis spores in ozonized cassava starch Amorim E. 2013
Modelling the acidification curve of tropical fruits: Cashew apple, coconut, kiwi, mango, papaya, red guava, watermelon and yellow melon Santos B. 2013
Modelling the effect of temperature on the hydration kinetic of adzuki beans (Vigna angularis) Oliveira A. 2013
Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures Tribst A. 2013
Thermal process characterization of moist pet food: Proximate analisys and thermo-physical properties and thermal resistance of clostridium sporogenes Santana F. 2013
Viscoelastic Properties of Tomato Juice: Applicability of the Cox-Merz Rule Augusto P. 2013
Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package Augusto P. 2012
Determining convective heat transfer coefficient (h) for heating and cooling of bottles in water immersion Augusto P. 2012
Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model Augusto P. 2012
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear Augusto P. 2012
Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp Augusto P. 2012
Modelling the effect of temperature on the lipid solid fat content (SFC) Augusto P. 2012
Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling Augusto P. 2012
Specific heat (Cp) of tropical fruits: Cajá, cashew apple, cocoa, kiwi, pitanga, soursop fruit and yellow melon Oliveira J. 2012
The effect of high pressure homogenization on the activity of a commercial ?-galactosidase Tribst A. 2012
The effect of the high pressure homogenisation on the activity and stability of a commercial neutral protease from Bacillus subtilis Tribst A. 2012
Using computational fluid dynamics (CFD) for evaluation of fluid flow through a gate Valve Augusto P. 2012
Determination of the convective heat transfer coefficient (h) in the sterilization of retortable pouches Santana F. 2011
Determining the convective heat transfer coefficient (h) in thermal process of foods Augusto P. 2011
Evaluation of boundary conditions for CFD simulation of liquid food thermal process in glass bottles Augusto P. 2011
Influence of fibre addition on the rheological properties of peach juice Augusto P. 2011
Mathematical modelling of the heat transfer and microbial inactivation during a meat pet food sterilization in retortable pouches Santana F. 2011
Numerical simulation of packed liquid food thermal process using computational fluid dynamics (CFD) Augusto P. 2011
Thermal inactivation of alicyclobacillus acidoterrestris in a model food Jovetta M. 2011
Thermal inactivation of lactobacillus plantarum in a model liquid food Augusto P. 2011
Using the mitschka-briggs-steffe method for evaluation of cactus pear concentrated pulps rheological behavior Augusto P. 2011
Computational fluid dynamics analysis of viscosity influence on thermal in-package liquid food process Augusto P. 2010
Evaluation of geometric symmetry condition in numerical simulations of thermal process of packed liquid food by computational fluid dynamics (CFD) Augusto P. 2010
Using computational fluid-dynamics (CFD) for the evaluation of beer pasteurization: Effect of orientation of cans Augusto P. 2010
Evaluation of methodologies for mathematical modeling of packaged conductive foods heat process Augusto P. 2009

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