CV Lattes
Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Agência Paulista de Tecnologia dos Agronegócios (APTA). Instituto de Tecnologia de Alimentos (ITAL) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (2018). (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
Due to the peculiarities of its chemical composition, especially the higher content of diunsaturated triacylglycerols, Brazilian cocoa butter has low heat resistance compared to butters from fruits grown in Africa and Asia, which makes it unsuitable for use in the manufacture of chocolates for commercialization and consumption in tropical climates. On the other hand, the technology of obt…
The buriti oil provokes interest in researches because is composed by fatty acids, carotenoids and tocopherols, giving it a special nutritive value. However, carotenoids and tocopherols are relatively unstable compounds and the emulsions technology is a good way to encapsulate, protect and release these compounds for use in food industry. To ensure the emulsions stability, it is necessary…
| 2 / 2 | Completed scholarships in Brazil |
| Associated processes | |