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
Food Engineer graduated in FEA/UNICAMP. Food Technician by COTUCA/UNICAMP. Has experience in Food Science, Food Technology, Chemistry, Cosmetology and Fragrances. Works especially with Development of Products and Sensory Evaluation. (Source: Lattes Curriculum)
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Recommendations from organizations such as the World Health Organization, as well as researches that correlate the high levels of sugar and fat content in processed food with various diseases, reveal the necessity of reducing the amount of these ingredients in industrial formulations. However, both fat and sugar are responsible for important technological and sensory characteristics, espe…
The baking industry still has much to expand in the use of enzymes in bread formulations. And considering the increasing variety of enzymes available in the market, to obtain the best results, it is necessary to broaden the knowledge on how these ingredients affect the final product. Therefore, this study proposes to observe the effect of three enzymes: transglutaminase, bacterial xylanas…
| 2 / 2 | Completed scholarships in Brazil |
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