Josemeyre Bonifacio da Silva Marques

Josemeyre Bonifacio da Silva Marques received her PhD in Food Science from the Londrina State University (UEL) in 2009. In 2004, during your master, she receveid the training in sensory analysis in University at Illinois-Urbana Champaing. During her master´s and doctoral degree, she worked with soy for human comsuption. Since 2018, she work as a Professor at University Pitágoras Unopar Anhanguera working with Dairy Science research and use of microalgae in agriculture. She writes and presents widely on issues about beta-galactosidase enzyme and its production by yeast and microalgae. She is a scientific editor in Food Engineering at Scientia Plena Journal.

Publications

Applications of Cheese Whey in Dairy Production Chains: Waste to Raw Material of High Value-Added Products
Applications of Cheese Whey in Dairy Production Chains: Waste to Raw Material of High Value-Added Products
Mayara Mari Murata, Josemeyre Bonifacio da Silva Marques, Luiz Rodrigo Ito Morioka, Hélio Hiroshi Suguimoto. © 2023. 31 pages.
Cheese whey is considered the main by-product obtained by the dairy industry and it is derived from coagulation during cheese production. Half of cheese whey production is used...