CV Lattes
Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Has experience in Food Science and Technology, focusing on Food Science (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
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Foods with a high lipid content, especially emulsions, are highly susceptible to oxidation and the effectiveness and mechanism of action of antioxidants are must be deeply studied to avoid rejection caused by oxidized products. Antioxidants are substances that can inhibit the oxidative process in food and to minimize its consequences. The search for viable alternatives for the substitutio…
Sugarcane is one of the major cultures of Brazil, thus having the sugar industry a great representation of the country's development. Sugar farming activities generate a large quantity of by-products, bagasse and vinasse that have the ability to add value to production, depending on the sector in which they are employed. Lignocellulosic biomass, bagasse, can be used in different processes…
| 2 / 2 | Completed scholarships in Brazil |
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