CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Universidade Estadual de Campinas (1977), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1987) and ph.d. at Food Science And Technology from Oregon State University (1992). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: analise sensorial, analise descritiva quantitativa, aceitação, consumidor and perfil sensorial. (Source: Lattes Curriculum)
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Carotenoids and anthocyanins are substances that besides their colorant properties, show important biological functions and actions, being considered human health promoters. However, due to their structural variability, low stability and high possibility of interactions, either in food or biological systems, their potential applications are limited. Although chlorophyll is the most abunda…
| 8 / 3 | Completed research grants |
| 2 / 0 | Completed scholarships in Brazil |
| 10 / 3 | All research grants and scholarships |
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