Solange Mussatto

Assistant Professor



Career

  • 2014 - 2016: Assistant Professor, Universidade do Minho
  • 2013 - 2014: Invited Assistant Researcher, Universidade do Minho

Qualifications

  • 2007: Tese de Doutorado em Biotecnologia Industrial, Universidade de São Paulo, Escola de Engenharia de Lorena, Brasil


Research Students


Recent Publications

1
Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds
  • Journal of Food Engineering, 199, 1-8, 2017
2
Extraction of polysaccharides by autohydrolysis of spent coffee grounds and evaluation of their antioxidant activity
  • Carbohydrate Polymers, 157, 258-266, 2017
3
Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
  • Food Chemistry, (In Press), 2017
4
Enhancement of fructosyltransferase and fructooligosaccharides production by A. oryzae DIA-MF in Solid-State Fermentation using aguamiel as culture medium
  • Bioresource Technology, 213, 276-282, 2016
5
Isolation of polyphenols from spent coffee grounds and silverskin by mild hydrothermal pretreatment
  • Preparative Biochemistry and Biotechnology, 46(4), 406-409, 2016
6
Biotechnological production and application of fructooligosaccharides
  • Critical Reviews in Biotechnology, 36(2), 259-267, 2016
7
Xylitol production in immobilized cultures: a recent review
  • Critical Reviews in Biotechnology, 36(4), 691-704, 2016
8
Economic analysis and environmental impact assessment of three different fermentation processes for fructooligosaccharides production
  • Bioresource Technology, 198, 673-681, 2015
9
Characterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment
  • Carbohydrate Polymers, 127, 347-354, 2015
10
Gallic acid production with mouldy polyurethane particles obtained from solid state culture of Aspergillus niger GH1
  • Applied Biochemistry and Biotechnology, 176(4), 1131-1140, 2015
11
Fixed-bed column process as a strategy for separation and purification of Cephamycin C from fermented broth
  • Industrial and Engineering Chemistry Research, 54(11), 3018-3026, 2015
12
Influence of thermal effect on sugars composition of Mexican Agave syrup
  • CyTA - Journal of Food, 13(4), 607-612, 2015
13
  • Mesa, L.; Morales, M.; González, E.; Cara, C.; Romero, I.; Castro, E.; Mussatto, S.I.
Restructuring the processes for furfural and xylose production from sugarcane bagasse in a biorefinery concept for ethanol production
  • Chemical Engineering and Processing: Process Intensification, 85, 196-212, 2014
14
Brewer's spent grain: a valuable feedstock for industrial applications
  • Journal of the Science of Food and Agriculture, 94(7), 1264-1275, 2014
15
Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – effect of biocatalyst storage and SO2 concentration on wine characteristics
  • LWT - Food Science and Technology, 59(2), 1114-1122, 2014
16
Integrated continuous winemaking process involving sequential alcoholic and malolactic fermentations with immobilized cells
  • Process Biochemistry, 49(1), 1-9, 2014
17
Chemical composition and antioxidant activity of sulphated polysaccharides extracted from Fucus vesiculosus using different hydrothermal processes
  • Chemical Papers, 68(2), 203-209, 2014
18
Selection of the solvent and extraction conditions for maximum recovery of antioxidant phenolic compounds from coffee silverskin
  • Food and Bioprocess Technology, 7(5), 1322-1332, 2014
19
Chemical, functional, and structural properties of spent coffee grounds and coffee silverskin
  • Food and Bioprocess Technology, 7(12), 3493-3503, 2014
20
Techno-economic analysis for brewer’s spent grains use on a biorefinery concept: The Brazilian case
  • Bioresource Technology, 148, 302-310, 2013
Full List