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ResearcherID: C-2465-2012

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Brazil, France

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Employment (10)

Université de Technologie de Compiègne: Compiegne, Île-de-France, FR

2021-09-06 to present | Enseignante-chercheuse (GEC – UMR 7025 CNRS)
Employment
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Universidade Estadual Paulista Júlio de Mesquita Filho - Câmpus de São José do Rio Preto: Sao Jose do Rio Preto, SP, BR

2021-01 to 2021-08-31 | Postdoctoral researcher and Lecturer (Food Engineering and Technology)
Employment
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Universidade de São Paulo Escola Politécnica: Sao Paulo, SP, BR

2019-03 to 2020-07 | Postdoctoral Researcher (Chemical Engineering)
Employment
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

ONIRIS Site de la Géraudière: Nantes, Pays de la Loire, FR

2015-10 to 2018-11 | PhD student (GPA - Food Process Engineering)
Employment
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Universidade Estadual de Campinas: Campinas, São Paulo, BR

2015-03 to 2015-06 | Undergraduate teaching assistant (School of Food Engineering)
Employment
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Instituto de Tecnologia de Alimentos: Campinas, São Paulo, BR

2014-06 to 2015-02 | Research intern (Packaging Technology Center)
Employment
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Universidade Estadual de Campinas: Campinas, São Paulo, BR

2011-09 to 2012-06 | Undergraduate Research Assistant (School of Food Engineering)
Employment
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Universidade Estadual de Campinas: Campinas, São Paulo, BR

2011-03 to 2011-06 | Undergraduate teaching assistant (School of Food Engineering)
Employment
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Universidade Estadual de Campinas: Campinas, São Paulo, BR

2009-09 to 2011-01 | Undergraduate Research Assistant (School of Food Engineering)
Employment
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Universidade de São Paulo: Pirassununga, São Paulo, BR

2008-05 to 2008-12 | Research Intern (School of Animal Science and Food Engineering )
Employment
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Education and qualifications (5)

Universidade de São Paulo Escola Superior de Agricultura Luiz de Queiroz: Piracicaba, São Paulo, BR

2015-10 to 2018-11 | PhD in Food Science and Technology (Department of Agri-food Industry, Food and Nutrition)
Education
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

ONIRIS Site de la Géraudière: Nantes, Pays de la Loire, FR

2015-10 to 2018-11 | PhD in Process and Bioprocess Engineering (GPA - Food Process Engineering)
Education
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Universidade Estadual de Campinas: Campinas, SP, BR

2009-02 to 2015-07 | Food engineer (School of Food Engineering)
Education
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Université de Technologie de Compiègne: Compiegne, Île-de-France, FR

2012-07 to 2013-07 | specialization in Innovation Food Agro-resources (Biological Engineering)
Qualification
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Colégio Técnico de Campinas: Campinas, São Paulo, BR

2005-03 to 2008-12 | Technical degree in Food Technology
Education
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Professional activities (1)

Regional Council of Engineering and Agronomy of the State of São Paulo: São Paulo, São Paulo, BR

Best academic performance among graduates in Food Engineering at UNICAMP (2015)
Distinction
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Works (15)

Functional Properties of Physically Pretreated Kidney Bean and Mung Bean Flours and Their Performance in Microencapsulation of a Carotenoid-Rich Oil

Frontiers in Sustainable Food Systems
2022-03-25 | Journal article
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Microwave And Conventional Thermal Processing Of Soymilk: Inactivation Kinetics Of Lipoxygenase And Trypsin Inhibitors Activity

LWT
2021 | Journal article
DOI: https://doi.org/10.1016/j.lwt.2021.111275
Part of ISSN: 0023-6438
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Thermal processing of food: Challenges, innovations and opportunities. A position paper

Food Reviews International
2021-12-29 | Journal article
DOI: 10.1080/87559129.2021.2012789
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review

International Journal of Food Science & Technology
2021-09 | Journal article
DOI: 10.1111/ijfs.15113
Part of ISSN: 0950-5423
Part of ISSN: 1365-2621
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Bio-based multilayer films: A review of the principal methods of production and challenges

Critical Reviews in Food Science and Nutrition
2021-09-06 | Journal article
DOI: 10.1080/10408398.2021.1973955
Part of ISSN: 1040-8398
Part of ISSN: 1549-7852
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

High Pressure Homogenization in Fruit and Vegetable Juice and Puree Processing: Effects on Quality, Stability and Phytochemical Profile

Reference Module in Food Science
2020-03-18 | Book chapter
DOI: 10.1016/b978-0-08-100596-5.23007-2
Part of ISBN: 9780081005965
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

High-Pressure Homogenization on Food Enzymes

Reference Module in Food Science
2020-03-18 | Book chapter
DOI: 10.1016/b978-0-08-100596-5.22999-5
ISBN: 9780081005965
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review

Current Opinion in Food Science
2020-01-20 | Journal article
DOI: 10.1016/j.cofs.2020.01.004
Part of ISSN: 2214-7993
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices

Journal of Food Engineering
2019-07 | Journal article
DOI: 10.1016/j.jfoodeng.2019.07.011
Part of ISSN: 0260-8774
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Chapter 1. Rheological Properties of Tomato Products

Food Chemistry, Function and Analysis
2019-01-09 | Book chapter
DOI: 10.1039/9781788016247-00001
Part of ISBN: 9781788013963
Part of ISSN: 2398-0664
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Chapter 11. The Use of Non-conventional Technologies for Processing Tomato Products: High-power Ultrasound, High-pressure Homogenization, High Hydrostatic Pressure, and Pulsed Electric Fields

Food Chemistry, Function and Analysis
2019-01-09 | Book chapter
DOI: 10.1039/9781788016247-00201
Part of ISBN: 9781788013963
Part of ISSN: 2398-0664
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Artificial Neural Network for prediction of dielectric properties relevant to microwave processing of fruit juice

Journal of Food Process Engineering
2018 | Journal article
DOI: 10.1111/jfpe.12815
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo

Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages

LWT - Food Science and Technology
2018 | Journal article
DOI: 10.1016/j.lwt.2017.11.045
Contributors: Kubo, M. T. K.; Rojas, M. L.; Curet, S.; Boillereaux, L.; Augusto, P. E. D.
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo via ResearcherID

Effect of high pressure homogenization (HPH) on the physical stability of tomato juice

Food Research International
2013 | Journal article
DOI: http://dx.doi.org/10.1016/j.foodres.2012.12.004
Contributors: Kubo, Mirian Tiaki Kaneiwa; Augusto, Pedro E.D.; Cristianini, Marcelo
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo via ResearcherID

Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese

Ciência e Tecnologia de Alimentos
2013 | Journal article
DOI: http://dx.doi.org/10.1590/S0101-20612013000500013
Contributors: Kubo, Mirian Tiaki Kaneiwa; Maus, Diogo; Xavier, Ana Augusta Odorissi; Mercadante, Adriana Zerlotti; Viotto, Walkiria Hanada
Source: Self-asserted source
Mirian Tiaki Kaneiwa Kubo via ResearcherID
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