Dr. Ivo Mottin Demiate
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Dr. Ivo Mottin Demiate

Associate Professor
State University of Ponta Grossa, Brazil

Highest Degree
PostDoc. in Starch Chemistry from Iowa State University, USA

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Biography

Dr. Ivo Mottin Demiate has supervised 20 M.Sc. students and one postdoctoral fellow. He develops research, as an Associate Professor, in the field of Food Science and Technology at the State University of Ponta Grossa, Parana State, Brazil and published some 30 papers in the last five years and one book chapter. He has experience and more interest in following the subjects: starch, cassava, polvilho azedo/almidon agrio (sour cassava starch), oxidized starch and coordinates several research projects that received funds from the main Brazilian governmental agencies (CNPq, CAPES, FINEP and Araucaria Foundation). Also he is member of the editorial board of the journal “Brazilian Archives of Biology and Biotechnology” and also member of the Araucaria Foundation technical committee in the area of Agricultural Sciences. As international experience, he had been in Japan (Osaka Municipal and Technical Research Institute) as a JICA (Japanese International Cooperation Agency) scholarship fellow to join the 4-month training course “Enzyme Technology” and also in France (Centre National de la Recherche Scientifique, Lille and CIRAD/La Recherche Agronomique pour le Developpement, Montpellier) for finishing his Ph.D. thesis, for a period of four months. From early March 2015 to February 2016 he was engaged in a pos doctoral position at Iowa State University/USA.

Area of Interest:

Food Science and Technology
100%
Fermented Foods
62%
Cereal Science
90%
Food Chemistry
75%
Starch
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Zortea-Guidolin, M.E.B., I.M. Demiate, R.C.B. de Godoy, A. de Paula Scheer, D. Grewell and J.L. Jane, 2017. Structural and functional characterization of starches from Brazilian pine seeds (Araucaria angustifolia). Food Hydrocolloids, 63: 19-26.
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  2. Zortea-Guidolin, M.E.B., C.W.P. de Carvalho, R.C.B. de Godoy, I.M. Demiate and A.P. Scheer, 2017. Influence of extrusion cooking on in vitro digestibility, physical and sensory properties of Brazilian pine seeds flour (Araucaria angustifolia). J. Food Sci., 82: 977-984.
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  3. Schmidt, M.M., R.C.P. Dornelles, A.R. Vidal, A. Fontoura and E.H. Kubota et al., 2017. Development of cooked and smoked chicken sausage with reduced sodium and fat. J. Applied Poult. Res., 26: 130-144.
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  4. Ditzel, F.I., E. Prestes, B.M. Carvalho, I.M. Demiate and L.A. Pinheiro, 2017. Nanocrystalline cellulose extracted from pine wood and corncob. Carbohydr. Polym., 157: 1577-1585.
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  5. Travalini, A.P., E. Prestes, L.A. Pinheiro and I.M. Demiate, 2016. [High crystallinity nanocellulose extracted from cassava bagasse fiber]. O Papel, 77: 73-80, (In Portuguese).
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  6. Shirai, M.A., J.B. Olivato, I.M. Demiate, C.M.O. Muller, M.V.E. Grossmann and F. Yamashita, 2016. Poly(lactic acid)/thermoplastic starch sheets: Effect of adipate esters on the morphological, mechanical and barrier properties. Polimeros, 26: 66-73.
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  7. Schmidt, M.M., R.C.P. Dornelles, R.O. Mello, E.H. Kubota, M.A. Mazutti, A.P. Kempka and I.M. Demiate, 2016. Collagen extraction process. Int. Food Res. J., 23: 913-922.
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  8. Prione, L.P., L.R. Olchanheski, L.D. Tullio, B.C. Santo and P.M. Reche et al., 2016. GST activity and membrane lipid saturation prevents mesotrione-induced cellular damage in Pantoea ananatis. AMB Express, Vol. 6. 10.1186/s13568-016-0240-x.
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  9. Marx, S.D., J.M. Soares, R.C. Prestes, E. Schnitzler and C.S. Oliveira et al., 2016. Influence of sex on the physical-chemical characteristics of abdominal chicken fat. Revista Brasileira Ciencia Avicola, 18: 269-276.
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  10. Los, F.G.B., R.C. Prestes, D. Granato, D.R.S. Simoes, S.S. Roman and I.M. Demiate, 2016. Assessing the use of frozen pork meat in the manufacture of cooked ham. Food Sci. Technol., 36: 124-131.
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  11. Lopes, B.D.M., I.M. Demiate, V.C. Ito, C.S. de Oliveira, M.A. da Silva Carvalho Filho, E. Schnitzler and L.G. Lacerda, 2016. Effects of partial in vitro digestion on properties of European chestnut (Castanea sativa Mill) flour. Thermochimica Acta, 640: 36-41.
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  12. Kohn, C.R., J.C. Almeida, M.M. Schmidt, A.R. Vidal and A.P. Kempka et al., 2016. Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound. Int. Food Res. J., 23: 653-659.
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  13. Farias, F.O., A. Alberti, A. Nogueira and I.M. Demiate, 2016. Optimization of bioethanol production from cheese whey and corn steep liquor using mixture desing. Braz. J. Food Res., 7: 150-172.
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  14. Demiate, I.M., A.M. Figueroa, M.E.B.Z. Guidolin, T.P.R. dos Santos, H. Yangcheng, F. Chang and J.L. Jane, 2016. Physicochemical characterization of starches from dry beans cultivated in Brazil. Food Hydrocolloids, 61: 812-820.
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  15. Bustamante-Vargas, C.E., M.S. Trentini, G.T. Backes, R.L. Cansian and R.O. Mello et al., 2016. Eletrophoretic profile of exudate of chicken breast submitted to different thawing methods. Int. Food Res. J., 23: 55-60.
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  16. Alberti, A., T.P.M. dos Santos, A.A.F. Zielinski, C.M.E. dos Santos, C.M. Braga, I.M. Demiate and A. Nogueira, 2016. Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties. LWT-Food Sci. Technol., 65: 436-443.
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  17. Rodrighero, M.B., E.F. Caires, R.B. Lopes, A.A. Zielinski, D. Granato and I.M. Demiate, 2015. Wheat technological quality as affected by nitrogen fertilization under a no-till system. Acta Scientiarum: Technol., 37: 175-181.
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  18. Pumacahua-Ramos, A., I.M. Demiate, E. Schnitzler, A.C. Bedin, J. Telis-Romero and J.F. Lopes-Filho, 2015. Morphological, thermal and physicochemical characteristics of small granules starch from Mirabilis jalapa L. Thermochimica Acta, 602: 1-7.
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  19. Prestes, R.C., L.B. Silva, A.M.P. Torri, E.H. Kubota and C.S. Rosa et al., 2015. Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches. J. Food Sci. Technol., 52: 4360-4368.
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  20. Lievore, P., D.R.S. Simoes, K.M. Silva, N.L. Drunkler, A.C. Barana, A. Nogueira and I.M. Demiate, 2015. Chemical characterisation and application of acid whey in fermented milk. J. Food Sci. Technol., 52: 2083-2092.
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  21. Lacerda, L.G., M.A. da Silva Carvalho Filho, T. Bauab, I.M. Demiate, T.A.D. Colman, M.M.P. Andrade and E. Schnitzler, 2015. The effects of heat-moisture treatment on avocado starch granules: Thermoanalytical and structural analysis. J. Thermal Anal. Calorimetry, 120: 387-393.
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  22. Kohn, C.R., A. Fontoura, A.P. Kempka, I.M. Demiate, E.H. Kubota and R.C. Prestes, 2015. Assessment of different methods for determining the capacity of water absorption of ingredients and additives used in the meat industry. Int. Food Res. J., 22: 350-356.
    Direct Link  |  
  23. Granza, A.G., A.P. Travalini, F.O. Farias, T.A.D. Colman, E. Schnitzler and I.M. Demiate, 2015. Effects of acetylation and acetylation-hydroxypropylation (dual-modification) on the properties of starch from Carioca bean (Phaseolus vulgaris L.). J. Thermal Anal. Calorimetry, 119: 769-777.
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  24. Zielinski, A.A.F., C.W.I. Haminiuk, A. Alberti, A. Nogueira, I.M. Demiate and D. Granato, 2014. A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques. Food Res. Int., 60: 246-254.
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  25. Zielinski, A.A.F., C.M. Braga, I.M. Demiate, F.L. Beltrame, A. Nogueira and G. Wosiacki, 2014. Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage. Food Sci. Technol., 34: 38-43.
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  26. Olchanheski, L.R., M.N. Dourado, F.L. Beltrame, A.A. Zielinski and I.M. Demiate et al., 2014. Mechanisms of tolerance and high degradation capacity of the herbicide mesotrione by Escherichia coli strain DH5-α. PLoS ONE, Vol. 9. 10.1371/journal.pone.0099960.
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  27. Los, F.G.B., D. Granato, R.C. Prestes and I.M. Demiate, 2014. Characterization of commercial cooked hams according to physicochemical, sensory and textural parameters using chemometrics. Food Sci. Technol., 34: 577-584.
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  28. Lacerda, L.G., T.A.D. Colman, T. Bauab, M.A. da Silva Carvalho Filho, I.M. Demiate, E.C. de Vasconcelos and E. Schnitzler, 2014. Thermal, structural and rheological properties of starch from avocado seeds (Persea americana, Miller) modified with standard sodium hypochlorite solutions. J. Thermal Anal. Calorimetry, 115: 1893-1899.
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  29. Jaster, H., A.C.L.P. de Campos, L.B. Auer, F.G.B. Los and R.D.S. Salem et al., 2014. Quality evaluation of parmesan-type cheese: A chemometric approach. Food Sci. Technol., 34: 181-188.
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  30. Garrido, L.H., E. Schnitzler, M.E.B. Zortea, T. de Souza Rocha and I.M. Demiate, 2014. Physicochemical properties of cassava starch oxidized by sodium hypochlorite. J. Food Sci. Technol., 51: 2640-2647.
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  31. Farias, F.O., A.C. Jasko, T.A.D. Colman, L.A. Pinheiro, E. Schnitzler, A.C. Barana and I.M. Demiate, 2014. Characterisation of cassava bagasse and composites prepared by blending with low-density polyethylene. Braz. Arch. Biol. Technol., 57: 821-830.
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  32. Colman, T.A.D., I.M. Demiate and E. Schnitzler, 2014. The effect of microwave radiation on some thermal, rheological and structural properties of cassava starch. J. Thermal Anal. Calorimetry, 115: 2245-2252.
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  33. Alberti, A., A.A.F. Zielinski, D.M. Zardo, I.M. Demiate, A. Nogueira and L.I. Mafra, 2014. Optimisation of the extraction of phenolic compounds from apples using response surface methodology. Food Chem., 149: 151-158.
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  34. Uarrota, V.G., E.R. Amante, I.M. Demiate, F. Vieira, I. Delgadillo and M. Maraschin, 2013. Physicochemical, thermal, and pasting properties of flours and starches of eight Brazilian maize landraces (Zea mays L.). Food Hydrocolloids, 30: 614-624.
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  35. Prestes, R.C., A. Graboski, S.S. Roman, A.P. Kempka, G. Toniazzo, I.M. Demiate and M. Di Luccio, 2013. Effects of the addition of collagen and degree of comminution in the quality of chicken ham. J. Applied Poult. Res., 22: 885-903.
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  36. Lemos, L.R., A. Nogueira, G. Wosiacki, L.G. Lacerda and I.M. Demiate, 2013. The influence of different amounts of dextran and starch in crystallized sugar in the formation of floc in acidic carbonated solutions and alcoholic solutions. Sugar Tech, 15: 65-70.
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  37. De Dea Lindner, J., A.L.B. Penna, I.M. Demiate, C.T. Yamaguchi, M.R.M. Prado and J.L. Parada, 2013. Fermented Foods and Human Health Benefits of Fermented Functional Foods. In: Fermentation Processes Engineering in the Food Industry, Soccol, C.R., A. Pandey and C. Larroche (Eds.). Chapter 11, Taylor & Francis, Boca Roca, FL., USA., ISBN-13: 9781439887684, pp: 263-297.
  38. Beninca, C., T.A.D. Colman, L.G. Lacerda, M.A. da Silva Carvalho Filho, I.M. Demiate, G. Bannach and E. Schnitzler, 2013. Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions. J. Thermal Anal. Calorimetry, 111: 2217-2222.
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  39. Prestes, R.C., E.B.B. Carneiro and I.M. Demiate, 2012. Hydrolyzed collagen, modified starch and guar gum addition in turkey ham. Ciencia Rural, 42: 1307-1313.
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  40. Limongi, S., D.R.S. Simoes and I.M. Demiate, 2012. Production of pizza dough with reduced fermentation time. Food Sci. Technol., 32: 793-797.
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  41. Drunkler, N.L., R.S. Leite, J.M.G. Mandarino, E.I. Ida and I.M. Demiate, 2012. Cassava starch as a stabilizer of soy-based beverages. Revista Agaroquimica Tecnologia Alimentos, 18: 489-499.
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  42. Colman, T.A.D., S.C.W. Bicudo, L.G. Lacerda, M.A.S. Carvalho-Filho, I.M. Demiate, G. Bannach and E. Schnitzler, 2012. Characterization of wheat starch by thermoanalytical, rheological and atomic force microscopy techniques. Braz. J. Thermal Anal., 1: 62-65.
  43. Beltrame, F.L., R.M. Mainardes, N.M. Khalil, R.A. Prestes, A. Nogueira, I.M. Demiate and Q.B. Cass, 2012. A quantitative validated method using liquid chromatography and chemometric analysis for evaluation of raw material of Maytenus ilicifolia (Schrad.) Planch., Celastraceae. Quimica Nova, 35: 327-331.
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