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Maria Angela A Meireles

  • PhD
  • Food Science Coordinator
  • CAPES
  • 38h-indexImpact measure calculated using publication and citation counts. Updated daily.
  • 4430CitationsNumber of citations received by Maria Angela A's publications. Updated daily.

Research interests

ultrasoundmicroparticlesnanoparticlesmass transferphase equilibriumcost of manufacturinganthocyaninscarotenoidsvolatile oilSupercritical fluid extraction

About

M. Angela A. Meireles is a professor of Food Engineering at UNICAMP (University of Campinas), Brazil, where she began working in 1983 as an assistant professor. She holds a PhD in Chemical Engineering from Iowa State University, USA (1982) and both a MSc and a BS degrees in Food Engineering from UNICAMP (1979 and 1977). Dr. Meireles has published 230 research papers in peer-reviewed journals and has made more than 520 presentations at scientific conferences. Dr. Meireles has supervised 39 PhD dissertations, 30 MSc theses, and approximately 39 undergraduate research projects. Her research is in the field of production of extracts from aromatic, medicinal, and spice plants by supercritical fluid extraction and conventional techniques, such as steam distillation and GRAS (or green) solvent extraction, including the determination of process parameters, process integration and optimization, extraction fractionation, and technic and economic analysis. She has coordinated scientific exchange projects between UNICAMP and European universities in France, Germany, Holland, and Spain. Nationally, she coordinated a project (SuperNat) that involved 6 Brazilian institutions (UNICAMP, UFPA, UFRN, UEM, UFSC, IAC) and a Germany University (TUHH). In 2000–2005, Dr. Meireles coordinated a Thematic Project financed by FAPESP (State of São Paulo Science Foundation) on supercritical technology applied to the processing of essentials oils, vegetable oils, pigments, stevia, and other natural products. She has coordinated two technology transfer projects in the area of supercritical fluid extraction from native Brazilian plants; at present she is coordinating two research projects financed by CNPq and FAPESP as well as two projects in the area of supercritical fluid chromatography to analyze petroleum in a partnership with PETROBRAS and to analyze food system in a partnership with Water Technologies of Brazil. She is the Editor-in-Chief of Food and Public Health and the Associate Editor of the Brazilian Journal of Medicinal Plants. She belongs to the editorial boards of The Journal of Supercritical Fluids, Journal of Food Processing Engineering (Blackwell-Publishing); Recent Patents on Engineering (Bentham Science Publishers); The Open Chemical Engineering Journal (Bentham Science Publishers); Pharmacognosy Reviews (Pharmacognosy Networld); Food and Bioprocess Technologies (Springer); The Open Food Science Journal (Bentham Science Publishers); and The Open Nutraceutical Journal (Bentham Science Publishers). From 1994 to 1998, she served as Associate Editor for the journals Ciência e Tecnologia de Alimentos (Food Science and Technology) and Boletim da SBCTA (News Letter from SBCTA, Braz. Soc. Food Sci. Tech.). She edited the book “Extracting bioactive compounds for food products: theory and applications” for CRC Press, which was published in January 2009 (ISBN-13: 978-1-4200-6237-3; ISBN-10: 1-4200-6237-9). She was the Guest Editor of a special issue of The Open Chemical Engineering Journal, which addresses recent advances in plant extract stabilization using supercritical fluids. Dr. Meireles edited the textbook “Fundamentals of Food Engineering” for the Brazilian publisher Editora Atheneu (ISBN: 978-85-388-0342-3) published in January 2013.

Co-authors (277)

Publications (5)

  • Copaíba (Copaifera sp.) leaf extracts obtained by CO2 supercritical fluid extraction: Isotherms of global yield, kinetics data, antioxidant activity and neuroprotective effects

    • Botelho J
    • Santos A
    • Araújo M
    • et al.
    N/AReaders
    N/ACitations
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  • Enzymatic hydrolysis of non-treated sugarcane bagasse using pressurized liquefied petroleum gas with and without ultrasound assistance

    • Silva J
    • Cantelli K
    • Soares M
    • et al.
    N/AReaders
    4Citations
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  • Extraction of natural products: Principles and fundamental aspects

    • Palma M
    • Barbero G
    • PiñEiro Z
    • et al.
    N/AReaders
    6Citations
  • Phase behavior and process parameters effect on grape seed extract encapsulation by SEDS technique

    • Boschetto D
    • Dalmolin I
    • de Cesaro A
    • et al.
    N/AReaders
    12Citations
    Get full text
  • Characterization of a commercial cellulase for hydrolysis of agroindustrial substrates

    • Balsan G
    • Astolfi V
    • Benazzi T
    • et al.
    N/AReaders
    14Citations
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Professional experience

Food Science Coordinator

CAPES

August 2014 - Present

Professor

University of Campinas, School of Food Engineering, SP, Brazil

December 1983 - Present

Education history

Blak Belt Training

University of Campinas, SP, Brazil

August 2003 - December 2003(4 months)

PhD in Chemical Engineering

Iowa State University

August 1979 - November 1983(4 years)

Master of Science

University of Campinas, School of Food Engineering, SP, Brazil

March 1978 - July 1979(a year)

Food Engineer

University of Campinas, School of Food Engineering, SP, Brazil

March 1973 - December 1977(5 years)