Dr. Anna Rafaela Cavalcante Braga
Universidade Federal de São Paulo, São Paulo, Brazil
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Academic Career Length
22Years (2005-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
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Journal Article
Ailton Cesar LemesLSLuisa Sala
Luisa SalaJOJoana Da Costa Ores
Joana Da Costa OresAnna Rafaela Cavalcante Braga
Mariana Buranelo EgeaKFKátia F Fernandes
Kátia F FernandesBioactive peptides are considered the new generation of biologically active regulators that not only prevent the mechanism of oxidation and microbial degradation in foods but also enhanced the treatment of various diseases and disorders, thus increasing quality of life. This review article emphasizes recent advances in bioactive peptide technology, such as: (i) new strategies for transforming bioactive peptides from residual waste into added-value products; (ii) nanotechnology for the encapsulation, protection and release of controlled peptides; and (iii) use of techniques of large-scale recovery and purification of peptides aiming at future applications to pharmaceutical and food industries.
1 April 2021 in Food Research International
Journal Article
Josemar Gonçalves de Oliveira FilhoAnna Rafaela Cavalcante BragaBOBianca Ribeiro Oliveira
Bianca Ribeiro OliveiraFGFrancileni Pompeu Gomes
Francileni Pompeu GomesVMVirgínia Lopes Moreira
Virgínia Lopes MoreiraMariana Buranelo Egea +1
1 May 2018 in Journal of Food Composition and Analysis
Journal Article
Anna Rafaela Cavalcante BragaDMDaniella Murador
Daniella MuradorLMLeonardo Mendes de Souza Mesquita
Leonardo Mendes de Souza Mesquita
VRVeridiana Vera de Rosso
Veridiana Vera de Rosso
1 April 2019 in Current Opinion in Food Science
Journal Article
DMDaniella Murador
Daniella MuradorLMLeonardo M de Souza Mesquita
Leonardo M de Souza Mesquita
NVNicholas Vannuchi
Nicholas Vannuchi
Anna Rafaela Cavalcante Braga
Veridiana de Rosso1 December 2019 in Food Research International
Journal Article
DMDaniella Murador
Daniella MuradorAnna Rafaela Cavalcante BragaPMPaula L.G. Martins
Paula L.G. MartinsAMAdriana Mercadante
Adriana MercadanteVeridiana de Rosso5 July 2017 in Critical Reviews in Food Science and Nutrition
Journal Article
DMDaniella Murador
Daniella MuradorAnna Rafaela Cavalcante Braga
Diogo Thimoteo Da CunhaVeridiana de RossoThe aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52).
About Me
Dr. Anna Rafaela Cavalcante Braga is a professor at the Federal University of São Paulo (UNIFESP) linked to the Departments of Chemical Engineering and Biosciences, teaching the disciplines of food microbiology, food science, and biochemical engineering in chemical engineering and nutrition courses. She is a food engineer from the Federal University of Ceará and has a Master's (2009) and PhD (2012) in food engineering and science from the Federal University of Rio Grande, with a post-doctorate in food, nutrition, and health from the Federal University of São Paulo (2017). She is a permanent professor in the Graduate Program in Nutrition and the Graduate Program in Bioproducts and Bioprocesses at UNIFESP, working with international partners in Portugal, Sweden, and the UK. Her research interests include food science, chemical engineering, and biotechnology.