CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Agricultural Engineering from the School of Agricultural Engineering (FEAGRI - UNICAMP) with a degree in Production Engineering from the University of Derby in the UK through the Science without Borders Program, and degree in Business Administration from the International Institute for Management Development (IMD) in Switzerland. (Source: Lattes Curriculum)
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High-pressure homogenization (HPH) is an emerging technology used for food processing. Also, it is applied to change macromolecules, like polysaccharides and proteins. HPH process cause intense fluid shear and cavitation, with consequent particles torsion and deformation. Enzymes are proteins able to catalyze specifics reactions of degradation, synthesis, and changes in structures. Enzyme…
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