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Details of Prof. Carlos PRENTICE   


Gender male
Job title Professor, Fish Processing
Department School of Chemistry and Food
Federal University of Rio Grande-FURG, Rio Grande ( FURG)
Federal University of Rio Grande-FURG RIo Grande 96203-900
Av. Italia Km 8 s/n
Rio Grande
Regions Black Sea
Tel [55] (53) 3293-5382
Fax [55] (53) 3233-6969
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Website http://www.lta.furg.br, http://www.furg.br
Social Media Links
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Degree Ph. D. (Food Engineering), Master (Food Technology), Fishery Engineer (Processing)
Job type Teaching/Education , Research
Research Area(s) Marine Biotechnology, Marine Products , Marine Biotechnology, Marine Products
Research Activities Research and development on new marine products, including full utilization of Whithemouth croaker, King weakfish, bluefish and Pink shrimp resources, value-added product development, waste minimization and utilization, seafood quality and safety. An emphasis has been placed on interdisciplinary research (principally chemistry engineering and oceanography) in developing research programs in these areas. Also high education on Food Processing: Under-graduate and Graduate level Food Engineering classes.

Pesquisa e desenvolvimento em produtos marinhos novos, incluindo a utilização total da pescada, da anchova e do camarão-rosa, do desenvolvimento de produtos de valor agregado, da minimização e da utilização dos resíduos, da qualidade e segurança dos produtos marinhos. Tem sido colocada ênfase na pesquisa interdisciplinar (principalmente com engenharia química e oceanografia) no desenvolvimento de programas de pesquisa nessas áreas. Também instrução de alto nível em processamento de alimentos: aulas de Engenharia de Alimentos para pré e pós graduação.
Research Region South America, Southwestern Atlantic, South Brazilian Coast
Skills/Expertise Processing and bioprocessing of marine and seafood products
Comments This researcher will be working in different fish processing to improve these techniques and develop new marine products applying quality control until diminish postharvest losses and help with waste treatment problems and can be reached there through activities of product development with added value that will expand domestic processing of primary products.
PUBLICATIONS (as reported by Prof. Carlos PRENTICE)

Rocha, M., Loiko, M.R., Gauterio, G.V., Tondo, E.C., Prentice, C. [2013] Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate Journal of Food Engineering, 116, 666-673
Ferreira, F.A., Freire, B. P., Souza, J.T.A., Cortez-Vega, W.R., Prentice, C. [2013] Evaluation of Physicochemical and Functional Properties of Protein Recovered Obtaining from Whitemouth Croaker (Micropogonias furnieri) Byproducts. Food and Nutrition Sciences, 4, 580-585
Furlan, V.J.M., Paulo, M.C., Batista, I., Bandarra, N.M., Santo, M.L.P.E., Prentice, C. [2012] Effect of the Concentration of Glucose in the Docosahexaenoic Acid (DHA) Production by Thraustochytrium sp., ATCC 26185 Advance Journal of Food Science and Technology, 4, 257-264
Madureira, L.S.P., Castello, J.P., Prentice, C., Queiroz, M.I., Espirito Santo, M.L.P., Ruiz, W.A., Abdallah, P.R., Hansen, J., Bertolotti, M., Manca, E., Yeannes, M. I., Avdalov, N., Amorin, S.F.[2010] Current and potential alternate food uses of the Argentine anchoita (Engraulis anchoita) in Argentina, Uruguay and Brazil FAO Fisheries and Aquaculture Technical Paper, 518, 269-288
KUHN, C.R.; PRENTICE, C.; SOARES, G.J.D. [2004] Protease inhibitors and transglutaminase effects on gel strength of surimi produced from King weakfish (Macrodon ancylodon) wastes Alimentaria
KUHN, C.R.; PRENTICE, C.; SOARES, G.J.D. [2004] Protease inhibitors and transglutaminase effects on gel strength of surimi produced from King weakfish (Macrodon ancylodon) wastes Alimentaria
KUHN, C.R.; SOARES, G.J.D.; PRENTICE, C. [2004] Surimi of Brazilian weakfish (Macrodon ancylodon) wastes: Texture gel evaluation with protease inhibitors and transglutaminase Brazilian Archives of Biology and Technology, 27
COSTA, P.G.; PRENTICE, C.; VEIGA, I. [2004] Nutritional properties presented by a protein isolate of Brazilian Pink shrimp (Farfantepenaeus paulensis) obtained by chemical process Brazilian Archives of Biology and Technology
Prentice, C.H.; Friedrich, A.C.; Rodriguez, G.P.; Silva, M.A. da; Lempek, T.S. [2000] Desenvolvimento de um concentrado protéico a partir de resíduos do processamento da pescada (Macrodon ancylodon) Undergraduated Project in Food Engineering. FURG, Rio Grande
Prentice, C.H.; Massaro, A.F.; Diaz, P. S. [2000] Recovering of natural food colorant from Brazilian Pink shrimp (Penaeus paulensis) processing wastes Resúmenes del XI Seminario Latinoamenricano y del Caribe de Ciencia y Tecnología de Alimentos, 147

Created: 2004-10-26 Last Updated: 2015-05-16 by Carlos PRENTICE