CV Lattes
ResearcherID
Universidade Estadual Paulista (UNESP). Campus de Araraquara. Faculdade de Ciências Farmacêuticas (FCFAR) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Química - Bacharel from Universidade Estadual Paulista Júlio de Mesquita Filho (1972), graduate at Química - Licenciatura from Universidade Estadual Paulista Júlio de Mesquita Filho (1973), master's at Science and Technology of the Food from Universidade de São Paulo (1982) and ph.d. at Science and Technology of the Food from Universidade de São Paulo (1989). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: aguardente de cana, envelhecimento, analise sensorial, cachaça and alambique de cobre/inox. (Source: Lattes Curriculum)
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The bidistillation process, practice commonly adopted in the production of distilled beverages like whisky, rum and cognac, it was initially proposed for "cachaça" in order to obtain a lighter distillate for further aging. The growing use of this process also for production of non aged "cachaça", stimulate this comparative study of "cachaça" aged and non aged samples obtained by the tradi…
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| 11 / 8 | Completed research grants |
| 6 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 18 / 10 | All research grants and scholarships |
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