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
PhD student of the course of Engineering and Food Science, Area of Food Science and Technology at Universidade Estadual Paulista,Institute of Biosciences, Arts and Exact Sciences, Campus of São José do Rio Preto .Master of Engineering and Food Science, Area of Food Science and Technology at Universidade Estadual Paulista,Institute of Biosciences, Arts and Exact Sciences, Campus of São José do Rio Preto .Specialist in Gastronomy and Management in Food Services of Centro Universitário de Rio Preto, Unirp.Food Engineer of Universidade Estadual Paulista, Institute of Biosciences, Arts and Exact Sciences, Campus of São José do Rio Preto .She has experience in the area of Vegetable Fats and Oils. She is developing research in the area of Food Sensory Analysis. (Source: Lattes Curriculum)
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The texture is a complex attribute, which involves various sensory characteristics and it is considered a critical attribute to the quality of some products such as breakfast cereals. The breakfast cereal may be obtained by two major technological processes, lamination and thermoplastic extrusion, both of which result in crunchy products with reduced water activity. Due to the few studies…
The use of natural antioxidants is gaining prominence in relation to synthetic, and many researches have been evaluated for their effectiveness in inhibiting lipid oxidation in foods. Thus, the objective of this study will be to evaluate the effect of natural antioxidants on oxidative stability of soybean oil under accelerated storage in oven. The pulp of the ripe palm fruit (Elaeis guine…
Food texture is an attribute that involves the perception by any touch receptor of the whole body, especially in the mouth. Moreover, food texture may also be perceived by hearing. The texture is perceived by humans when a force is applied to the food, and so, if food has low moisture content, its structure produces a sound when it is broken because the rupture of the food cells causes vi…
| 2 / 2 | Completed scholarships in Brazil |
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