Gustavo Cesar Dacanal

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Florencia Cecilia MenegalliProfessora titular da Faculdade de Engenharia de Alimentos, Universidade Estadual de CampinasVerified email at fea.unicamp.br
Samantha Cristina PinhoProfessor de Engenharia de Alimentos, USPVerified email at usp.br
Ana Carla Kawazoe SatoUniversity of CampinasVerified email at unicamp.br
CARMEN CECILIA TADINIProfessor, Universidade de São PauloVerified email at usp.br
Carmen Sílvia Favaro-TrindadeAssociate Professor at Universidade de São PauloVerified email at usp.br
Rogers RibeiroProfessor de Engenharia de Alimentos, Universidade de São PauloVerified email at usp.br
Andrezza Maria FernandesProfessora Associada, Universidade de São PauloVerified email at usp.br
Carolina Maria Bedoya SernaUniversidad Nacional Abierta y a Distancia - UNADVerified email at unad.edu.co
Miriam HubingerProfessor titular da Faculdade de Engenharia de Alimentos, Universidade Estadual de CampinasVerified email at fea.unicamp.br
Vanessa Martins da SilvaProf Assuntos Universitários, FEA/DEA, Universidade Estadual de CampinasVerified email at unicamp.br
Rosiane Lopes da CunhaProfessor Associado I, Universidade Estadual de CampinasVerified email at fea.unicamp.br
Hector Jose Ciro VelasquezUNIVERSIDAD NACIONAL DE COLOMBIA-SEDE MEDELLINVerified email at unal.edu.co
Leticia dos Santos FerreiraMestre em Engenharia de Alimentos, Universidade de São PauloVerified email at usp.br
Fabiana Andrea Hoffmann SardáUniversity of Limerick, IrelandVerified email at ul.ie
Elizabete Wenzel de MenezesUniversity of São Paulo USP, Faculty of Pharmaceutical Science, Department of Food and Experimental NutritionVerified email at usp.br
Livia Chaguri e CarvalhoVerified email at usp.br
Marcelo ThomaziniUniversidade de São PauloVerified email at usp.br
Jose Antonio RabiUniversity of Sao Paulo - Pirassununga campusVerified email at usp.br
Fernando de Lima CaneppeleProfessor Associado, Universidade de São PauloVerified email at usp.br
Flavia Souza AlmeidaUniversity of Campinas - UNICAMPVerified email at dac.unicamp.br

Gustavo Cesar Dacanal

Universidade de São Paulo

Verified email at usp.br - Homepage

Food Engineering


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Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese CM Bedoya-Serna, GC Dacanal, AM Fernandes, SC Pinho Brazilian journal of microbiology 49, 929-935, 2018	147	2018
The effect of homogenisation on the stability of pineapple pulp VM Silva, ACK Sato, G Barbosa, G Dacanal, HJ Ciro‐Velásquez, ... International journal of food science & technology 45 (10), 2127-2133, 2010	114	2010
Selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration GC Dacanal, FC Menegalli Powder Technology 203 (3), 565-573, 2010	86	2010
Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration LM Rayo, LC e Carvalho, FAH Sardá, GC Dacanal, EW Menezes, ... LWT-Food Science and Technology 63 (1), 461-469, 2015	65	2015
Experimental study and optimization of the agglomeration of acerola powder in a conical fluid bed GC Dacanal, FC Menegalli Powder Technology 188 (3), 187-194, 2009	44	2009
Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility G Feltre, FS Almeida, ACK Sato, GC Dacanal, MD Hubinger Food research international 132, 109069, 2020	42	2020
Effect of operational conditions on the properties of pectin powder agglomerated in pulsed fluid bed TAM Hirata, GC Dacanal, FC Menegalli Powder technology 245, 174-181, 2013	27	2013
Effects of pulsating air flow in fluid bed agglomeration of starch particles GC Dacanal, G Feltre, MG Thomazi, FC Menegalli Journal of food engineering 181, 67-83, 2016	20	2016
Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: Powder characterization and incorporation in cakes LS Ferreira, MA Chaves, GC Dacanal, SC Pinho Food bioscience 25, 74-82, 2018	19	2018
Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying PM Lima, GC Dacanal, LS Pinho, LJ Perez-Cordoba, M Thomazini, ... Food Research International 148, 110627, 2021	18	2021
Fluid dynamics and morphological characterization of soy protein isolate particles obtained by agglomeration in pulsed-fluid bed GC Dacanal, TAM Hirata, FC Menegalli Powder technology 247, 222-230, 2013	18	2013
Encapsulation of wheat germ oil in alginate‐gelatinized corn starch beads: Physicochemical properties and tocopherols’ stability G Feltre, T Sartori, KFC Silva, GC Dacanal, FC Menegalli, MD Hubinger Journal of food science 85 (7), 2124-2133, 2020	17	2020
Experimental study of fluidized bed agglomeration of acerola powder GC Dacanal, FC Menegalli Brazilian Journal of Chemical Engineering 25, 51-58, 2008	17	2008
Production and characterization of chitosan-TPP/cellulose nanocrystal system for encapsulation: a case study using folic acid as active compound NO Okamoto-Schalch, SGB Pinho, TT de Barros-Alexandrino, ... Cellulose 27 (10), 5855-5869, 2020	16	2020
Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product PM Lima, FTV Rubio, MP Silva, LS Pinho, MGC Kasemodel, ... International Journal of Food Engineering, 2019	15	2019
Production of thermal-resistant cornstarch-alginate beads by dripping agglomeration G Feltre, CA Silva, GB Lima, FC Menegalli, GC Dacanal International Journal of Food Engineering 14 (1), 2018	13	2018
Effect of biomass configuration on the behavior of pilot-scale anaerobic batch reactors treating dairy wastewater RS de Souza Santana, AA Pretti, JG Moreno, GC Dacanal, G Tommaso, ... International Biodeterioration & Biodegradation 106, 80-87, 2016	11	2016
Aglomeração de polpa de acerola e proteína isolada de soja em pó em leito fluidizado cônico e pulsado GC Dacanal Tese de Doutorado). Faculdade de engenharia de alimentos, Universidade …, 2009	9	2009
Hydrogen and organic acid production from dark fermentation of sugarcane vinasse without buffers in mesophilic and thermophilic conditions J Cardoso Ribeiro, VT Mota, V Maia de Oliveira, GC Dacanal, M Zaiat Journal of Chemical Technology & Biotechnology 97 (6), 1585-1596, 2022	8	2022
Modeling of convective drying of cornstarch-alginate gel slabs MAVS Júnior, JA Rabi, R Ribeiro, GC Dacanal Journal of food engineering 250, 9-17, 2019	8	2019

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