Dr. Luma Rossi Ribeiro
Department: System Process Engineering
Program areas
Research areas
Innovative / Emerging Technologies (High isostatic pressure in food, and its effects on the quality and stability);
Food microbiology;
Dairy process and products;
Thermal process;
Vegetables and fruits minimally processed;
Scientific activities
JOURNAL REVIEWER:
2016 – Present: “Revista Segurança Alimentar e Nutricional”
2017 – Present: Food Research International
2019 – Present: Preparative Biochemistry & Biotechnology
2019 – Present: Innovative Science & Technology Journal
2021 – Present: LWT-Food Science and Technology
Projects
- PulpIng – Entwicklung einer Kürbisfruchtmarkzubereitung durch Anwendung eines nachhaltigen und integrierten Technikkonzepts. Teilvorhaben Nicht-thermische Verfahren und Aspekte der Produktsicherheit bzw. -qualität EN: Development of Pumpkin Pulp Form…
- SHEALTHY – Non-Thermal physical technologies to preserve fresh and minimally processed fruit and vegetables (SHEALTHY) SHEALTHY zielt darauf ab, eine optimale Kombination von nicht-thermischen Hygienisierungs-, Konservierungs- und Stabilisierungsmeth…
Publications
- Gonçalves dos Santos Aguilar, J.; Rossi Ribeiro, L. (2023): Potential of insects as a nutritive food source. Biocatalysis and Agricultural Biotechnology. (August 2023): p. 102762. Online: https://doi.org/10.1016/j.bcab.2023.102762
- Rossi Ribeiro, L.; Soares Leite, T.; Cristianini, M. (2022): Effect of High-Pressure with Temperature on Mango Pulp: Rheology Evaluation in Comparison with Thermal Process. Food Science and Engineering. (2): p. 91-105. Online: https://doi.org/10.37256/fse.3220221392
- de los Ángeles Rey, M.; Rodriguez Racca, A.; Rossi Ribeiro, L.; Dos Santos Cruz, F.; Cap, M.; Mozgovoj, M.; Christianini, M.; Ramón Vaudagna, S. (2022): High-pressure processing treatment of beefburgers: Effect on Escherichia coli 0157 inactivation evaluated by plate count and PMA-qPCR. Journal of Food Science. (6): p. 2324-2336. Online: https://doi.org/10.1111/1750-3841.16179
Veröffentlichungen vor ATB-Zugehörigkeit
Ribeiro, Luma Rossi; Cristianini, Marcelo. Effect of high pressure combined with temperature on the death kinetics of Alicyclobacillus acidoterrestris spores and on the quality characteristics of mango pulp. LWT-Food Science andTechnology, v. 152, p. 112266, 2021. https://doi.org/10.1016/j.lwt.2021.112266
Ribeiro, Luma Rossi; Cristianini, Marcelo. Effect of high pressure processing combined with temperature on the inactivation and germination of Alicyclobacillus acidoterrestris spores: Influence of heat-shock on the counting of survivors. LWT Food Science and Technology, v. 118, p. 108781, 2020.
Tribst, Alline Artigiani Lima; Falcade, Luiza Toledo Piza; Ribeiro, Luma Rossi; Leite Júnior, Bruno Ricardo De Castro; Oliveira, Miguel Meirelles De. Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk. International Dairy Journal, v. 94, p. 29-37, 2019.
Leite Júnior, Bruno Ricardo De Castro; Tribst, Alline Artigiani Lima; Ribeiro, Luma Rossi; Cristianini, Marcelo. High pressure processing impacts on the hydrolytic profile of milk coagulants. Food Bioscience, v. 31, p. 100449, 2019.
Ribeiro, Luma Rossi; Leite Júnior, Bruno Ricardo De Castro; Cristianini, Marcelo . Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet. Innovative Food Science & Emerging Technologies, v. 50, p. 57-65, 2018.
Ribeiro, Luma Rossi; De Castro Leite Júnior, Bruno Ricardo; Lima Tribst, Alline Artigiani; Cristianini, Marcelo. Comparative study of the effect of high pressure processing on the residual activity of milk coagulants in buffer and in ultrafiltered cheese. LWT-Food Science and Technology, v. 82, p. 1-7, 2017.
Tribst, Alline Artigiani Lima; Ribeiro, Luma Rossi; Cristianini, Marcelo. Comparison of the effects of high pressure homogenization and high pressure processing on the enzyme activity and antimicrobial profile of lysozyme. Innovative Food Science & Emerging Technologies, v. 43, p. 60-67, 2017.
Tribst, Alline Artigiani Lima; Ribeiro, Luma Rossi; De Castro Leite Junior, Bruno Ricardo ; De Oliveira, Miguel Meirelles ; Cristianini, Marcelo . Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk. International Dairy Journal, v. 78, p. 35-46, 2017.
Maresca, Paola; Ferrari, Giovanna; De Castro Leite Júnior, Bruno Ricardo; Zanphorlin, Leticia Maria; Ribeiro, Luma Rossi; Murakami, Mário Tyago; Cristianini, Marcelo. Effect of dynamic high pressure on functional and structural properties of bovine serum albumin. Food Research International, v. 99, p. 748-754, 2017.
Curriculum Vitae
Since 08/2021: Post-Doctoral researcher at Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering.
03/2017 – 05/2021: Ph.D in Food Technology (University of Campinas, UNICAMP, Campinas, Brazil). Thesis topic: “Effect of high pressure processing combined with temperature on kinetics of dead of Alicyclobacillus acidoterrestris spores inoculated in mango pulp."
03/2015 – 02/2017: Master’s in Food Technology (University of Campinas, UNICAMP, Campinas, Brazil). Dissertation topic: “Application of high pressure technology in ultrafiltrate cheese."
2011 – 2014: Bachelor’s in Food Science and Technology. (IFSMEG - Rio Pomba, Brazil). Final project topic: “Development and characterization of yoghurt with Jabuticaba (Plinia cauliflora) peel jelly and probiotic culture”