graduation at Bacharelado em Química de Alimentos from Bacharelado em Química de Alimentos (2012), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2014), doctorate at Chemical Engineering from Universidade Estadual de Campinas (2018) and doctorate at Doutorado em Engenharia Química from Universidade Estadual de Campinas (2017). Has experience in Science and Technology of the Food, focusing on Technology of the Food, acting on the following subjects: análises reológicas, desirability, aproveitamento, instant noodles and alface. (Source: Lattes Curriculum)
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Phytosterols are plant compounds with a very similar structure with cholesterol, thus the bioactivity of phytosterols lies in the reduction of cholesterol levels, through an absorption competition mechanism. Phytosterols act to reduce blood levels of LDL cholesterol in humans, aiding in the prevention of cardiovascular diseases. A daily consumption of 1.5-2.0 g of phytosterols is require…
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| 1 / 1 | Completed scholarships in Brazil |
| 2 / 2 | All research grants and scholarships |
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CV Lattes
ORCID