CV Lattes
ORCID
Google Scholar Citations
Universidade de São Paulo (USP). Escola Politécnica (EP) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Engenharia de Alimentos from Universidade do Estado de Santa Catarina (2010), master's at Engenharia de Alimentos from Universidade de São Paulo (2013) and doctorate at Engenharia de Alimentos from Universidade de São Paulo (2017). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: microencapsulation, beta-carotene, proliposomes, liposomes and phospholipid vesicles. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
Healthy consumers have been requiring natural products with high nutritional value, functional properties and sensory. Honey is a natural product that has many benefits effects on health, besides the taste and aroma are very peculiar. Among the benefits that stand out in honey, the antibacterial and antioxidant effects are mainly found due to the presence of substances in its compositio…
The main objective of this project is to produce starch corn enriched with quercetin, a hydrophobic flavonoid. First, the quercetin will be encapsulated in liposomes by the ethanol injection method, and they will be lyophilized. The important parameters of the ethanol injection method have to be studied, and also the lyophilization strategy. The dispersed and lyophilized formulations will…
Healthy foods and quality are essential requirements for consumers seeking a healthier life. Thus, the use of honey is of great value to meet these demands. Honey is a product highly consumed due to its peculiarity regarding aroma and taste, as well as its several beneficial effects on human health. However, honey shelf-life is an extremely critical factor, since long periods of storage c…
Healthy foods and quality are essential requirements for consumers seeking a healthier life. Thus, the uses of microencapsulation techniques and non-thermal processing of foods are of great value to achieve these demands. An important bioactive is the quercetin. It is a flavonoid which provides benefits to human health due to its capacity of acting as an antioxidant. Liposomes are used as…
| 3 / 3 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 5 / 5 | All Scholarships |
| Associated processes | |