Master's student in the Department of Chemical Engineering at the Polytechnic School of the University of São Paulo, with a research focus on additive manufacturing applied to food matrices as a potential method to assist patients with dysphagia. Graduated in Chemical Engineering from the University of São Paulo in 2023, with experience in freezing, drying, baking, bioplastic extrusion from food matrices, and thermodynamic modeling. (Source: Lattes Curriculum)
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Challenges in chewing and swallowing food are usually associated with a medical condition known as dysphagia. This condition can occur naturally, through aging, or as a consequence of previous clinical conditions, including cerebral vascular accidents, neurological diseases and cancer. Thus, it can affect individuals across different age groups, requiring diet modifications. In this conte…
The use of frozen dough can provide advantages in transportation and storage; however, when it is frozen before fermentation, the yeast capacity is reduced. Moreover, the number of viable yeast cells decreases, thus a reducing compound that has a weakening effect on the gluten matrix is released. Developing and applying a frozen resistant hybrid yeast can attenuate these problems. Therefo…
Challenges in chewing and swallowing food are usually associated with a medical condition known as dysphagia. This condition can occur naturally, through aging, or because of previous clinical conditions, including cerebral vascular accidents, neurological diseases and cancers. Thus, it can affect individuals across different age groups, requiring diet modifications. In this context, the …
Several bioactive compounds (from fruits, vegetables, grains and cereals) can be applied in the formulation of bread, to improve its nutritional characteristics. Taking this into account and the applications of the freezing technique as a bread dough preservation method, it becomes clear the importance of knowing the behavior of these bioactive compounds in cases where the dough is expose…
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