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 Universidade Estadual Paulista Júlio de Mesquita Filho (2005), master's at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2009) and doctorate at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2013). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: abóbora, desidratação de abóbora, otimização, propriedades térmicas do soro de leite and comportamento reológico do soro de leite. (Source: Lattes Curriculum)
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With a view to the obtaining sensorial and nutritional attractive pumpkin products at intermediate moisture, combined methods will be evaluated. For this, the influence of pre-treatments on drying kinetics and on physic-chemical and sensory properties of pumpkins with sugar and cinnamon will be studied. The treatments will be stepwise blanching and osmotic dehydration (OD). Stepwise blanc…
| 1 / 1 | Completed scholarships in Brazil |
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