- Research Grants
graduation at Engenharia de Alimentos from Universidade Regional Integrada do Alto Uruguai e das Missões (2011), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2013) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2016). Has experience in Science and Technology of the Food, focusing on Food Engineering (Source: Lattes Curriculum)
The study of new non-thermal processes of pasteurization of food products is a subject that has gained prominence in recent years, mainly due to the increase in the demand for the consumer market for functional products. Conventional thermal-pasteurization promotes the degradation of the thermosensitive natural compounds responsible for nutritional quality in fruit juices used as a basi...
Brazilian ginseng roots (Pfaffia glomerata) are commercialized as substitute to ginseng (Panax) due its similar morpholy and terapeutic effects. The Brazilian ginseng roots shows considerable saponins content, which can be used as natural surfactant. Moreover, the residues from extraction process has high polissacharides content, that can be used to produce several molecules, among them...
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
|Data from Web of Science|
(References retrieved automatically from State of São Paulo Research Institutions)