CV Lattes
Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (2003), master's at Engineering from Universidade Estadual Paulista Júlio de Mesquita Filho (2013) and doctorate at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2018). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food (Source: Lattes Curriculum)
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The texturized soy protein is obtained by thermoplastic extrusion process, and due its texture characteristics similar to that of meat fibers, it is commonly used as a substitute for animal protein. The flavoring of texturized soy protein may be a way to become the product more sensory attractive, both as ready-to-eat product, as in the application as a food ingredient, and the use of aro…
Introduction. The addition of aroma before extrusion has as main disadvantage the loss of volatile compounds during process. Among processing conditions, residence time and pressure difference are able to influence the retention of compounds, and can be manipulated through other conditions, as moisture and temperature. Flavor enhancers added prior to extrusion modify significantly the tex…
| 2 / 2 | Completed scholarships in Brazil |
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