graduation at Engenharia from Universidad Nacional de Santiago Del Estero (2012), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2015) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2021). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: orange peel, extraction kinetics, oryzanol, antioxidant activity and scanning electron microscopy, Hops, Hops extracts. (Source: Lattes Curriculum)
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Hops, a perennial plant with intensely aromatic and bitter-flavoured flowers, have beer production as their primary use. Beer consumption registered an average increase of 5% per year in the last decade, mainly driven by the craft beer segment, which had an average growth of 20% in the same period. Brazil is positioned as the third world producer of this drink, with the most significant n…
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