CV Lattes
Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Food Engineering from the Associate Faculty of Uberaba - FAZU in 2006, Master in Food Science and Technology from the University of São Paulo - ESALQ / USP in 2009 and PhD in Food Engineering from the University of São Paulo - FZEA / USP in 2014 She worked as a Food Engineer in a dairy industry, and as a Temporary Professor at the Federal University of Viçosa (UFV) - Rio Paranaíba Campus. She is currently an effective professor at the Federal University of Uberlândia (UFU) - Patos de Minas Campus, where she teaches for the Food Engineering undergraduate course, which she coordinated from 04/2015 to 04/2017. She has been orientation in a Master course in Food Engineering at UFU-Patos de Minas since its inception in 2016. She has research experience in the area of Food Science and Technology, acting on the following subjects: UHT milk, Artesanal Minas Cheese and lactose quantification in dairy products. (Source: Lattes Curriculum)
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Xylitol is a polyol that has a sweetening power and cooling effect because of its negative heat of solution. Microencapsulation has been widely applied in food. Among the purposes of microencapsulation, attention has been paid to control the release of the active agent in time and right place. Therefore, the aim of this work is to produce and characterize microcapsules of xylitol, applyin…
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