CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia Química (FEQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Engenharia de Alimentos from Faculdade de Engenharia de Alimentos (1989), master's at Mechanical Engineering from Universidade Federal de Uberlândia (1994) and ph.d. at Chemical Engineering from Universidade Estadual de Campinas (2001). Has experience in Science and Technology of the Food, acting on the following subjects: transição vítrea, creamatocrit, temperatura de transição vítrea, drying and aglomeração. (Source: Lattes Curriculum)
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Expanded snacks are mostly consumed by children and adolescents. Enrichment with high nutritional value flours would be an interesting option, such that these products, besides supplying energy, could also contribute to the physical and mental development of these individuals. In addition, the nutritional appeal should result in a widening of the target public for the snacks, attracting a…
Nutraceuticals are foodstuffs or food ingredients that, farther on regular nutritional functions, have in their composition one or more substances able to modulate the metabolic processes, improving health conditions and preventing the early establishment of degenerative illness. It is observed that the functional foodstuffs world market is increasing. Due to functional properties, Yacon …
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| 7 / 4 | Completed research grants |
| 13 / 0 | Completed scholarships in Brazil |
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