CV Lattes
Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Food Engineering from the University of São Paulo (2012), acting on the following topics: characterization of starches from non-conventional sources, active and biodegradable films, nanoparticles, antimicrobials and natural antioxidants. She has a Masters in Engineering and Materials Science at the University of São Paulo and a Ph.D. in Food Engineering Sciences at the same institution. She has carried out research internships at the Institut National de Recherche Agronomique-INRA and at the Université Montpellier II-UM2 (France, 2011-2012). She has experience in the polymer field, with an emphasis on macromolecule functionality, crosslinkers, starch, plant extracts, microbiology and rheology. (Source: Lattes Curriculum)
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Jackfruit, although well disseminated in Brazil, is not fully utilized, leaving large amounts of agro-industrial by-products. Jackfruit seeds contain a considerable amount of starch (~ 20%), which can be extracted and used in different fields, depending on its functional properties. The interest in new sources of starch is due to the eventual identification of materials with diverse funct…
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