CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation for the last research proposal) Birthplace: Brazil
graduation at Engenharia de Alimentos from Faculdade de Zootecnia e Engenharia de Alimentos/USP (2008), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2010) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2015). Has experience in scientific projects using liquid-liquid and solid-liquid extraction focusing in thermodynamic modelling. Master's in Food Engineering focusing in nutraceutical solubility and doctorate also in Food Engineering with reaearch focusing on vegetable oil deacidification using strong anionic resin. (Source: Lattes Curriculum)
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Although been a rich material with nutraceutical components and considerable residual oil content (5 to 6 mass % on a dry weight basis), the palm pressed fiber recovered from pressed palm fruits is a residue normally burned for energy supply. The extraction of the residual oil with n-hexane allows to obtain an oil rich in nutraceutical components, including the ²-carotene. However, the re…
| 3 / 2 | Completed scholarships in Brazil |
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