CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Engenharia de Alimentos from Universidade Estadual de Maringá (2006), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2009) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2013). Has experience in Science and Technology of the Food, acting on the following subjects: rheology, microemulsion, reologia, liquid crystalline and soybean soluble polysaccharide. (Source: Lattes Curriculum)
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Several changes have been observed in the last decade in society, since the search for foods that promote health and well-being, as well as the concern of most sectors searching for sustainable development. In this context, microwave technology for compound extraction processes has emerged as an alternative to traditional not only due to its sustainable aspects, but also the quality of th…
Bigels are complex two-phase systems composed of both organic and aqueous gelled phases. These gels can act as texture modifiers in foods and vehicles for hydrophilic and lipophilic bioactive compounds simultaneously. However, the variety of edible oils that has been explored in the development of these systems is scarce, been mainly related to vegetable oils. Oils from insects can be a …
Hibiscus sabdariffa L. is a plant that contains several bioactive compounds in its composition. The majority of studies related to these compounds focus on their presence in their flowers and calix. The leaves are generally underrated, despite of being the largest part of the plant. However, some studies report the presence of relevant compounds with high biological activity in the leaves…
Peixinho (Stachys byzantina) is a leaf native to Brazil, known for its hairy structure and flavor similar to fish, due to the presence of oil in its composition. This leaf has attracted attention due to its high percentage of protein, when compared to other common vegetable sources, such as spinach and beans. However, it is noteworthy that little is known about the structural characterist…
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