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
PhD student in the Food Engineering and Technology department at the Faculty of Food Engineering at the State University of Campinas (FEA-UNICAMP). Master and graduated in Food Engineering from FEA-UNICAMP and Food Technique from Colégio Técnico de Campinas (COTUCA-UNICAMP). Development of two Scientific Initiation projects in the Department of Food and Nutrition at FEA, with a CNPq-PIBIC grant. Experiences on the topics: in vitro digestibility tests; empirical and fundamental rheology; cereals and bakery; characterization of wheat proteins; antioxidant potential assays; bioactive compounds; in vitro Caco-2 cell models; inflammatory bowel diseases. Professional experience in Marketing and Business Development at Avery Dennison - Labels and Packaging Materials. (Source: Lattes Curriculum)
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The growth of the global population and the search for healthier lifestyle habits on the part of consumers have led to an increase in demand for plant-based foods in recent years. However, the complex structures of animal proteins, as well as their functional and sensory properties, are difficult to mimic by globular plant proteins. In this sense, the use of innovative techniques and the …
Gluten comprises a viscoelastic network that governs the rheological behavior of doughs and the quality of various bakery products. Despite its unique technological property, it is responsible for triggering the inflammatory response in individuals with celiac disease (CD), who live on a gluten-restricted diet throughout their lives. The disorder manifests itself in 0.7 to 1.4% of the glo…
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