CV Lattes
Universidade de São Paulo (USP). Faculdade de Saúde Pública (FSP) (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 |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
Maillard reaction (MR) is nonenzymatic browning that occurs in foods and living organisms between the carbonyl group of reducing sugars and amino group of proteins. The reaction forms compounds that are responsible for the transformations of flavor, color, taste, and texture of foods submitted to thermic processing. These transformations are determinants for consumer choice. However, harm…
| 1 / 1 | Completed scholarships in Brazil |
| Associated processes | |