Cassia Roberta Malacrida Mayer
Professor
Biotechnology
Universidade Estadual Paulista
Brazil
Biography
Cassia Roberta Malacrida Mayer holds a BS in Food Engineering from the Universidade Estadual Paulista (2000), a Master's Degree in Food Science from the Federal University of Minas Gerais (2003), a PhD in Food Science and Engineering from the Universidade Estadual Paulista (2009) and a postdoctoral fellowship from Universidade Estadual Paulista (2013). She is currently a professor at Universidade Estadual Paulista. He has experience in Food Engineering and Science, with emphasis on Process Engineering and Chemistry and Physical-Chemical of food and raw materials.
Research Interest
Food Engineering and Science, with emphasis on Process Engineering and Chemistry and Physical-Chemical of food and raw materials.
Publications
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FERNÃNDEZ NÚÑEZ, EUTIMIO GUSTAVO; BARCHI, AUGUSTO CESAR; ITO, SHURI; ESCARAMBONI, BRUNA; HERCULANO, RONDINELLI DONIZETTI; MALACRIDA MAYER, CASSIA ROBERTA ; OF OLIVA NETO, PEDRO. Artificial intelligence approach for high level production of amylase using var and different agro-industrial wastes. Journal of Chemical Technology and Biotechnology (1986) , v. -, P. -, 2016.
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FERREIRA, SUNGIL; MALACRIDA, CASSIA R .; TELIS, VANIA RN. Influence of emulsification methods and use of colloidal silicon dioxide on the microencapsulation by spray drying of turmeric oleoresin in gelatin-starch matrices. Canadian Journal of Chemical Engineering , v. 94, p. 2210-2016, 2016.
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ZUANON, LAC; MALACRIDA, CR ; TELIS, VRN. Effect of Ultrasound on the Stability of Turmeric Oleoresin Microencapsulated in Gelatin-Collagen Matrices. Journal of Food Process Engineering , p. n / a / a, 2016.
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NUNES, LUIZA VARELA; DE BARROS CORREA, FABIANE FERNANDA; DE OLIVA NETO, PEDRO; MAYER, CASSIA ROBERTA MALACRIDA ; ESCARAMBONI, BRUNA; CAMPIONI, TANIA SILA; DE BARROS, NATAN ROBERTO; HERCULANO, RONDINELLI DONIZETTI; FERNÃNDEZ NÚÑEZ, EUTIMIO GUSTAVO. Lactic acid production from submerged fermentation of broken rice using undefined mixed culture. World Journal of Microbiology and Biotechnology , v. 33, p. 79, 2017.
