Effect of High-pressure Technologies on Enzymes: Science and Applications. Questo articolo non è disponibile.Effect of High-pressure Technologies on Enzymes: Science and Applications

Dr. Bruno Ricardo de Castro Leite Júnior is Professor at the Federal University of Viçosa (UFV, Brazil). His experience is grounded in emerging technologies, non-thermal processes, and high-pressure processing of enzymes. Bruno has published several chapters and papers in high-impact international journals. He is Head of the Food Processing Innovation Research Group (LIPA) at the University of Viçosa. Dr. Leite Júnior has been developing projects focused on the use of ultrasound, high-pressure homogenization, high-pressure processing, and ozone in enzyme processing in collaboration with other institutions. Dr. Leite Júnior was the Winner of the CAPES Thesis Award in the area of food science in Brazil in 2018.

Dr. Alline Artigiani Lima Tribst is Researcher and Coordinator of the Center for Food Studies and Research (NEPA) at the University of Campinas (UNICAMP) and works on the development of new food products, innovations in enzyme processing, and studies with consumers. Alline has published several chapters of books and scientific articles in high-impact international journals. She was the Winner of the CREA 2006 Award for Academic Excellence in the area of Food Engineering and the CAPES Thesis Award 2013, for the best thesis in the area of food science in Brazil in 2012.