CV Lattes
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Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Ciências dos Alimentos from Universidade de São Paulo (2007). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: conservação de alimentos, irradiação de alimentos, pós-colheita, radiação gama and amendoim. (Source: Lattes Curriculum)
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Peanut skins as well as the wine industry wastes are among the most known residues with antioxidant potential. However, information regarding their microbiological safety as well as their application in high lipid foods, e.g. vegetable oils and oil-in-water emulsion, is still lacking. The present study aims to evaluate the effects of gamma radiation (0.0, 2.5, 5.0, 7.5 and 10.0 kGy) in t…
Food phenolics are found in the soluble fractions (free and esterified forms) as well as in the insoluble-bound form. We recently demonstrated that, despite the process (juice or winemaking), insoluble-bound phenolics are the major fraction in grape processing by-products (BRS Cora, Isabel, Tempranillo, and Syrah varieties). Furthermore, in another work, we also demonstrated that gamma-ir…
| 1 / 1 | Completed scholarships in Brazil |
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