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Roberta Claro Da Silva

Assistant Professor

North Carolina Agricultural and Technical State University
College
College of Ag & Environ Sciences

Department
Family and Consumer Sciences

Contact
Benbow Hall 205B
Education
OtherZootechnist / State University of Sao Paulo
Ph.D.Food Technology / Universidade De Sao Paulo
M.S.Science and Technology of Foods / Higher Education School of Agriculture of Universidade de Sao Paulo

Bio

My current research agenda included lipid science and technology, sensory evaluation and physical properties of foods. In particular, my research is focusing on the development alternatives to replace saturated and trans fats to improve the health of food products. I have substantial research experience in the lipid modification field. I spent considerable research time on understanding chemical aspects of human milk fat, and lipid alternatives as ingredients of substitutes for human milk fat. I worked as a researcher on Lipid Laboratory of Pharmaceutical Sciences College at Sao Paulo University for 12 years to pursuing different approaches o

Research Interests

Lipid Modification, Lipid Science, Physicochemical properties of fats

External URL

https://www.researchgate.net/profile/Roberta_Silva2

Recent Publications

  • Marcelo Matsudo , Roberta Silva (2020). (Isolation and evaluation of microalgae from mangrove area in south coast of Sao Paulo (Brazil) for lipid production). In Dr.M.Prakash , (06) 09, pp. No. 202006178 ). International Journal of Current Microbiology and Applied Sciences .
  • Roberta Silva, Heather Colleran, Tiffany Fuller (2019). (Assessment of Nutrition Knowledge of Students Enrolled in Human Performance and Leisure Studies Courses at Historically Black Colleges University). (4) 2019, pp. 5 ). Advances in Nutrition and Food Science.
  • Roberta Silva, J. Lee, V. Gibon, Silvana Martini, Roberta Silva, J. Lee (2017). (Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization). (8) 94, pp. 1063-1076 ). JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.
  • da Silva, Roberta Claro, Schafer De Martini Soares, Fabiana Andreia, Jessica Maruyama, Natalia Dagostinho, Ylana Silva, Rodrigues Ract, Juliana Neves, Luiz Gioielli, da Silva, Roberta Claro (2017). (Crystallisation of monoacylglycerols and triacylglycerols at different proportions: Kinetics and structure). 20, pp. S385-S398 ). INTERNATIONAL JOURNAL OF FOOD PROPERTIES.
  • da Silva, Roberta Claro, Schafer De Martini Soares, Fabiana Andrea, Jessica Maruyama, Natalia Dagostinho, Ylana Silva, Rodrigues Ract, Juliana Neves, Luiz Gioielli, da Silva, Roberta Claro (2016). (Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy). 198, pp. 1-9 ). CHEMISTRY AND PHYSICS OF LIPIDS.
  • Renato Heidor, de Conti, Aline, Juliana Ortega, Kelly Furtado, Roberta Silva, Tavares, Paulo E. L. M., Eduardo Purgatto, Ract, Juliana N. R., de Paiva, Sergio A. R., Luiz Gioielli, Igor Pogribny, Fernando Moreno, Roberta Silva, Renato Heidor (2016). (The chemopreventive activity of butyrate-containing structured lipids in experimental rat hepatocarcinogenesis). (2) 60, pp. 420-429 ). MOLECULAR NUTRITION & FOOD RESEARCH.
  • Jessica Maruyama, Ashwini Wagh, Luiz Gioielli, da Silva, Roberta Claro, Silvana Martini, Jessica Maruyama (2016). (Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein). 86, pp. 54-63 ). FOOD RESEARCH INTERNATIONAL.
  • Jessica Maruyama, Schafer De Martini Soares, Fabiana Andreia, Natalia D'Agostinho, Almeida Goncalves, Maria Ines, Luiz Gioielli, da Silva, Roberta Claro, Jessica Maruyama (2014). (Effects of Emulsifier Addition on the Crystallization and Melting Behavior of Palm Olein and Coconut Oil). (10) 62, pp. 2253-2263 ). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.
  • Maciel Guedes, Andrea Madalena, Chiu Ming, Ribeiro, Ana Paula Badan, da Silva, Roberta Claro, Luiz Gioielli, Guaraldo Goncalves, Lireny Aparecida, Maciel Guedes, Andrea Madalena (2014). (Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil). (1) 91, pp. 111-123 ). JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.
  • Rodrigues Florence, Ana Carolina, Catherine Beal, da Silva, Roberta Claro, Marice Oliveira, Rodrigues Florence, Ana Carolina (2014). (Survival of three Bifidobacterium animalis subsp lactis strains is related to trans-vaccenic and alpha-linolenic acids contents in organic fermented milks). (2) 56, pp. 290-295 ). LWT-FOOD SCIENCE AND TECHNOLOGY.
  • Roberta Silva, Schaefer De Martini Soares, Fabiana Andreia, Jessica Maruyama, Natalia Dagostinho, Ylana Silva, Guilherme Calligaris, Badan Ribeiro, Ana Paula, Lisandro Cardoso, Luiz Gioielli, Roberta Silva, Schaefer De Martini Soares, Fabiana Andreia (2014). (Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols). 55, pp. 436-444 ). FOOD RESEARCH INTERNATIONAL.
  • Schafer De Martini Soares, Fabiana Andreia, Natalia Osorio, da Silva, Roberta Claro, Luiz Gioielli, Suzana Ferreira-Dias, Schafer De Martini Soares, Fabiana Andreia (2013). (Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines). (4) 115, pp. 413-428 ). EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY.
  • da Silva, Roberta Claro, Badan Ribeiro, Ana Paula, Schafer De Martini Soares, Fabiana Andreia, Isabele Capacla, Marcia Hazzan, dos Santos, Adenilson Oliveira, Lisandro Cardoso, Luiz Gioielli, da Silva, Roberta Claro (2013). (Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification). (5) 90, pp. 631-639 ). JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.