CV Lattes
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Universidade de Ribeirão Preto (UNAERP). Campus Ribeirão Preto (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Engenharia Química from Universidade de Ribeirão Preto (1992), master's at Chemistry from Universidade Estadual Paulista Júlio de Mesquita Filho (1995) and doctorate at Chemistry from Universidade Estadual Paulista Júlio de Mesquita Filho (2001). He is currently professor titular at Universidade de Ribeirão Preto. Has experience in Chemistry, acting on the following subjects: jasmonatos, botryosphaeria rhodina, ácido jasmônico, cultura de células vegetais and eclipta alba. (Source: Lattes Curriculum)
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The functionalities of yacon roots are linked to the high content of fructooligosaccharides (FOS), which are sugars not metabolized by digestive system and are transformed into soluble fibers, being beneficial to intestinal lactobacilli and bifidobacteria, thus promoting healthy digestion while it maintains the colon's health. Yacon products, such as syrup and flour, can be consumed as a …
The Peruvian yacon tuberous roots, Smallanthus sonchifolius, which belongs to the Astaraceae family, has a long history of traditional use. Various scientific works confirm the functional properties of raw yacon and their products that currently reach the European, American and Japanese markets. The functionality of yacon is related to the content of frutooligosaccharideos, also known as …
Yacon (Smallanthus sonchifolius) is a native species to the Andean region of South America that has attracted worldwide attention because of its beneficial health properties. Yacon produces sweet-tasting, crisp tuberous roots that has an apple -like taste. The roots of yacon are a rich source of inulin and fructooligosaccharides (FOS), which are not metabolized by the human digestive syst…
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| 4 / 2 | Completed scholarships in Brazil |
| 9 / 7 | All research grants and scholarships |
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