Has experience in Science and Technology of the Food, focusing on Microbiology of the Food (Source: Lattes Curriculum)
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The consumption of healthier foods with beneficial effects, which was already advancing among Brazilians, was accelerated by the pandemic. In the last five years, the growth of the healthy food sector in Brazil averaged 12.3% per year, stimulating the development of ingredients with this characteristic. Resistant starch is a non-glycemic carbohydrate that has a physiological behavior simi…
The demand for probiotics grown up due to the increased consumption of functional foods that, in addition to providing fundamental nutrition, have beneficial health impacts. Although there are several products on the market with the addition of probiotics, it is known that these bacteria are sensitive to various factors such as pH and oxygen and may not remain viable during the shelf life…
| 1 / 1 | Ongoing grants |
| 1 / 1 | Completed research grants |
| 1 / 1 | Completed scholarships in Brazil |
| 3 / 3 | All research grants and scholarships |
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CV Lattes
ORCID