CV Lattes
Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Instituto de Saúde e Sociedade (ISS) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Has experience in Nutrition, focusing on Nutrition (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
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The antioxidant capacity of bioactive compounds in fresh condiments, can control Polycyclic aromatic hydrocarbons (PAHs) and Heterocyclic Amines (Has) production during food cooking process, improving (or allowing) acceptability and sensory characteristics. Research on the addition of traditional Brazilian condiments can contribute to formulate guidelines to improve safe meat preparation …
| 1 / 1 | Completed scholarships in Brazil |
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