CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Post-doctorate at the Department of Internal Medicine and Clinical Nutrition at the University of Gothenburg, Sweden. BSc in Nutrition and Metabolism at the University of São Paulo (USP, 2015), MSc in Food and Nutrition at the State University of Campinas (UNICAMP, 2019), PhD in Food and Nutrition at UNICAMP (2023), PhD at Lund University, Sweden (2023). Experience in functional foods, meal studies and controlled dietary interventions, emphasizing effects on glycemia, inflammation markers and incretin stimulation, experimental design and analytical procedures for biomarkers. (Source: Lattes Curriculum)
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Jabuticaba (Plinia jaboticaba) is a native Brazilian fruit, recognized source of phenolic compounds, present mainly in its peel. Previous studies have demonstrated that jabuticaba peel flour has the potential to increase antioxidante potential, promote benefits against oxidative stress, insulin resistance, improve lipid profile and have anti-mutagenic properties in vivo studies. The aim i…
Functional foods are those supplemented with nutrients or substances that provide health benefits. Among the functional foods are prebiotics and probiotics. Yogurt is considered a healthy food, it can also be a functional food if added probiotic micro-organisms and/or prebiotic compounds. This study aims to prepare yogurt added pulp juçara and commercial probiotic strain Lactobacillus aci…
| 2 / 2 | Completed scholarships in Brazil |
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