CV Lattes
Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Engenharia de Alimentos from Faculdades Associadas de Uberaba (2012), master's at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2015) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2022). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: farinha de trigo, equação de avrami, artesanal, inulina and açaí. (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) |
Currently the baking industry has been keen to provide consumers with functional appeal, including the bread with high fiber content, which exert a number of beneficial effects to the body. Inulin, a soluble fiber, and the resistant starch (RS), considered an insoluble fiber, can be used to increase the functional value in bread because they provide benefits beyond basic nutrition prevent…
| 1 / 1 | Completed scholarships in Brazil |
| Associated processes | |