- Research Grants
Graduate at Food Engineering from Universidade Federal de Viçosa (1997), master's at Food Science and Technology Food from Universidade Estadual de Campinas (2001) and PhD at Food Science and Technology from Universidade Estadual de Campinas (2005). Has experience in Food Science and Technology, acting on the following subjects: autolisado, extrato, levedura, aulólise and leveduras. (Source: Lattes Curriculum)
Consumer demand for foods with improved nutritional profile has been a challenge for the food industry. To overcome some of the challenges of incorporating substances with functional health properties into food matrices, the microencapsulation technology, with its controlled release and protection functions, can be an efficient alternative. In Brazil this technology is still poorly expl...
The population is revising their feeding habits, knowing of the benefit that the consumption of certain substances can bring to health. To keep it competitive, the food industry is challenged to develop products ready for consumption, with attractive taste and nutritional balance to meet the needs of these consumers. However, the process can degrade the compounds added to the functiona...
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
|Data from Web of Science|
(References retrieved automatically from State of São Paulo Research Institutions)
ALVIM, Izabela Dutra. Produção e caracterização de microparticulas obtidas por spray drying e coacervação complexa e seu uso para alimentação de larvas de peixes.. 2005. Tese (Doutorado) – Faculdade de Engenharia de Alimentos. Universidade Estadual de Campinas (UNICAMP).