CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduation student in Food Engineering in Unicamp. Currently with a scholarship from Programa de Apoio Didático (Didactic Support Programm), acting in the German department in the Language Teaching Centre in Unicamp and also Student Representative in the Graduate Board in the Food Engineering graduation programm in Unicamp. (Source: Lattes Curriculum)
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Soymilk processing residue, also known as okara, may be used for human consumption, since it is rich in fibers and high quality proteins. However, due to its high moisture content, about 80%, okara is very perishable. The study of a proper drying process and its influence on the final product is necessary in order to obtain lower quality loss and minimum water activity, thus, more microbi…
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