CV Lattes
Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Engenharia de Alimentos from Universidade Federal do Pará (2011). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: manihot esculenta crantz, mandioca - pré-processamento, uso culinário, edible mushrooms and antioxidant capacity. (Source: Lattes Curriculum)
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N-3 fatty acids (n-3 FA) are polyunsaturated FA related to decreasing the risk of cardiovascular diseases (CVDs). Moreover, phytosterols (PS) have been associated to lowering cholesterol levels and may also play an important role in preventing CVDs. In this context, echium seed oil has received attention for its high content of n-3 FA. Given that CVDs are leading cause of death worldwide,…
Addition of antioxidants is one main strategy to hamper oxidation in oil-in-water (O/W) emulsions. Among the factors governing antioxidant efficacy, polarity was found to play a key role, with nonpolar antioxidants working better in O/W emulsions than polar ones, as stated by the Polar Paradox. In this context, phenolic compounds are recognized as potent antioxidants, but due to their hig…
| 1 / 1 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 2 / 2 | All Scholarships |
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