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
bachelor's at Engenharia de Alimentos from Universidade de São Paulo (2010) and master's at Engenharia de Alimentos from Universidade de São Paulo (2013). Has experience in Science and Technology of the Food, focusing on Food Engineering (Source: Lattes Curriculum)
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Pomegranate seed oil (source of omega-5 unsaturated fatty acid) is importance to the food industry due to its beneficial health properties. However, unsaturated fatty acids are susceptible to oxidation, which makes the application of this oil into food products more difficult. An alternative to minimize these problems is the microencapsulation of the oil and the study of the properties of…
The consumption of the mixture of omega-3 fatty acids and phytosterol enables the reduction in the cholesterol and triglycerides blood levels, respectively. However these compounds are very susceptible to oxidation, which complicates their use and application. Two strategies that would minimize this problem would be: (1) adding a compound with antioxidant functionality and (2) microencaps…
The application of antioxidants in foods is constant practice and has sparked numerous researches. Ascorbic acid is an effective antioxidant, and that still have nutritional appeal, due to its vitamin function. However, this compound is quite unstable and their application is difficult in some foods. The microencapsulation will be studied as an alternative to solve such problems. Thus, th…
The consumption of omega-3 fatty acids helps in reducing the risk of cardiovascular disease. However, these compounds are very susceptible to oxidation, which makes its application more difficult. Two strategies that may minimize this problem are: (1) adding a compound with antioxidant activity and (2) microencapsulation. For this reason, the objective of this project will be the coenca…
The use of antioxidants in the food industry and its functional mechanisms have been widely studied because of lipid oxidation, which is responsible for making the food unfit for consumption, and also cause changes that will affect not only the nutritional quality, but also integrity and food safety. Ascorbic acid is a very effective antioxidant with vitamin function; however, it is too u…
| 4 / 3 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 6 / 5 | All Scholarships |
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