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 Federal de Lavras (2008), master's at Science and Technology of the Food from Universidade Federal de Viçosa (2010) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2015). Has experience in Science and Technology of the Food, focusing on Technology of Products of Vegetable Origin, acting on the following subjects: qualidade de arroz, cultivares de arroz, teste de cocção, vinhoto and proteína microbiana. (Source: Lattes Curriculum)
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The plant protein supply for human diet is still scarce, which may become more critical as the population growth. Recently, special needs from celiac patients, vegetarian and vegan people increasing, and efforts for sustainable food supply, have driven the seeking for and studies about vegetable protein source, such as legumes and, lately, the pseudocereals. Among the pseudocereals, quino…
Plant protein utilization is a trend from scientific and business perspectives. In this context, research on emerging plant protein sources with potential to be commercially exploited, such as quinoa seeds, is rising considerably. In addition to the nutritional value, quinoa protein has been recognized as a potential source of bioactive peptides which can exert beneficial physiological ac…
| 1 / 1 | Completed scholarships in Brazil |
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