Glenise Bierhalz Voss obtained a MSc degree in Food Engineering in 2013, at Federal University of Santa Catarina/UFSC (Brazil). Currently PhD student in Centre for Biotechnology and Fine Chemistry-CBQF (Catholic University of Portugal) and CIIMAR in the fish nutrition group (Lanuce) by Porto University. The focus of her study is the use of bioprocesses in by-product from soya beverage (okara) for food application and incorporation as sustainable ingredient in Nile Tilapia feeds.

Publications:

VOSS, G. B.; RODRÍGUEZ-ALCALÁ, L. M.; VALENTE, L. M. P.; PINTADO, M. M. Impact of different thermal treatments and storage conditions on the stability of soybean byproduct (okara). Journal of Food Measurement and Characterization.

COSCUETA, EZEQUIEL R.; AMORIM, MARIA M.; VOSS, GLENISE B.; NERLI, BIBIANA B.; PICÓ, GUILLERMO A.; PINTADO, MANUELA E. Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis. FOOD CHEMISTRY. v.198, p.36 - 44, 2016: [doi:10.1016/j.foodchem.2015.11.068]

Voss, G. B., Rema, P., Pintado, M. P., Valente, L. M. P. (2017). Apparent digestibility coefficients of different processed byproduct from soybeans (okara) in Nile tilapia (O. niloticus). Aquaculture European, Dubrocnick, Croatia. https://www.was.org/EasOnline/AbstractDetail.aspx?i=8609

Voss, G. B., Valente, L. M. P., Pintado, M. P. (2016). Antioxidant activity, antihypertensive activity and free-amino acids of okara hydrolysates obtained by Cynara cardunculus. BIOIBEROAMERICA. Salamanca, Spain.

RUTZ, J. K.; VOSS, G. B.; ZAMBIAZI, R. C. Influence of the Degree of Maturation on the Bioactive Compounds in Blackberry (Rubus spp.) cv. Tupy. Food and Nutrition Sciences. v.03, p.1453 - 1460, 2012.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV