graduation at Nutrição from Universidade Católica de Santos (2013). Has experience in Nutrition, focusing on Nutrition (Source: Lattes Curriculum)
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The association of celiac disease with diabetes, and the high glycemic index of commercially available gluten-free breads (GFB) show the urgency of solutions to reduce the glycemic response of this product, which is consumed daily by 93% of Brazilian celiac patients. Thus, the objective of this work is to evaluate the potential of different ingredients for reducing the glycemic response o…
Sorghum (Sorghum bicolor (L.) Moench) is the fifth most produced cereal in the world, but only recently this grain has attracted the interest of researchers, food industry and consumers due to its nutritional, bioactive and gluten-free composition, and potential as a food ingredient. Sorghum currently integrates human diet in Asian and African countries and is slowly gaining popularity in…
Despite the growth of the gluten-free food market in recent years, there is still limited access to these products due to the high prices, limited variety and availability and poor sensory properties. However, besides the poor technological and sensory quality, gluten-free breads (GFB) often present poor nutritional composition because they are made from refined flours and starches. There…
| 1 / 1 | Ongoing scholarships in Brazil |
| 2 / 2 | Completed scholarships in Brazil |
| 3 / 3 | All Scholarships |
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CV Lattes
ORCID