Vitor Andre Silva Vidal
About
Vitor Andre Silva Vidal has experience in the area of Food Science and Technology (fat by-products, proteolysis, lipolysis, microstructure, sodium reduction, lipids, fibers, feed, antioxidants, sensory analysis, rheological and microbiological analysis, reformulation of meat products, meat emulsions and salted meats). Winner of 2020 CAPES Award for the best Doctoral Theses in Food Science (Brazil). Vitor Vidal defended his thesis on September 30, 2019 and has 28 articles in scientific journals, 4 book chapters, 29 communications in congresses (27 in international congresses) and one of these communications was awarded (VITAQUIMA Award for Technological Innovation, Latin American Symposium on Food Science, 2017). In addition, Vitor is reviewer of 39 scientific journals.
Publications
2023
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do Nacimento, Renata;
Vidal, Vitor Andre Silva;
de Souza Paglarini, Camila;
Munekata, Paulo E.S.;
Lorenzo, José M.;
Barros, Julliane Carvalho.
(2023)
Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.
Journal of the Science of Food and Agriculture
Academic article
Journal publications
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do Nacimento, Renata;
Vidal, Vitor Andre Silva;
de Souza Paglarini, Camila;
Munekata, Paulo E.S.;
Lorenzo, José M.;
Barros, Julliane Carvalho.
(2023)
Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.
Journal of the Science of Food and Agriculture
Academic article
Media
2023
-
PosterVidal, Vitor Andre Silva; Juel, Sara Slettemark; Jensen, Ida-Johanne; Lerfall, Jørgen. (2023) Combat rations: Effects of processing parameters on quality of different freeze-dried carbohydrate sources. EFFoST 37th EFFoST International Conference , Valencia 2023-11-06 - 2023-11-08