CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de Botucatu. Centro de Raízes e Amidos Tropicais (CERAT) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Ciências Biológicas Bacharelado from Instituto de Biociências (1990), master's at Ciência e Tecnologia de Alimentos from Escola Superior de Agricultura Luiz de Queiroz Usp (1994) and ph.d. at Energia na Agricultura from Faculdade de Ciências Agronômicas Unesp (1998). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: mandioca, amido, resíduo, fécula and extrusão. (Source: Lattes Curriculum)
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Brazil is a country with a natural vocation for agribusiness due to its characteristics and diversities, mainly found in the favorable climate, soil, water, relief and luminosity. Cassava is a tuberous root grown in all Brazilian states and the second largest source of commercial starch in the country. In Brazil most cassava crops grown for industrial purposes have been harvested with two…
Incorporating nutritious and functional food ingredients in the preparation of snacks for the sour cassava starch using extrusion technology for processing is a great opportunity for the manufacturing industry of starch, as would a significant increase in the market for biscuits. Therefore, the soybean, flaxseed and quinoa to have great potential for human nutrition, can be mixed the sour…
With the advance of technologies, the possibility of introduction of differentiated cassava products appears as an alternative of great interest for the processing industries. The control of the extrusion conditions such as temperature, humidity and raw material components is essential to obtain the good product quality. This work has for objective the evaluation of the effect of the oper…
The characterization of a product is critical to know its nutritional value and quality as food. Due the importance of the products derived from cassava in the Brazilian diet, as well as the interest observed in the industrial area on a better knowledge of the products of cassava, aiming to know the nutritional beneficial aspects and also possible changes in the process that best meet the…
| 6 / 3 | Completed research grants |
| 5 / 1 | Completed scholarships in Brazil |
| 11 / 4 | All research grants and scholarships |
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