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 Federal de Lavras (2010), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2013) and doctorate at Engineering from Universidade Estadual Paulista Júlio de Mesquita Filho (2018). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: comportamento do consumidor, produção artesanal de doces de frutas and pesquisa de mercado. (Source: Lattes Curriculum)
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Buriti oil contains chemical compounds that give it special nutritional value, with values for beta-carotene higher than foods widely consumed by Brazilians or other fruits of the Amazon region. Carotenoids and tocols are relatively unstable and the emulsion technology represents an appropriate way to encapsulate, protect and release compounds such as these ones. An emulsion consists of t…
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