CV Lattes
ResearcherID
ORCID
Google Scholar Citations
Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Nutrição from Universidade Federal de Alfenas (2007), master's at Science and Technology of the Food from Universidade de São Paulo (2009) and doctorate at Science and Technology of the Food from Universidade de São Paulo (2012). Has experience in Nutrition, focusing on Nutrition (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
Omega 3 fatty acids and phytosterols can be combined to formulate food functional emulsions aimed at reducing triacylglycerols and cholesterol respectively, promoting the reduction of cardiovascular disease risk. However, these two bioactive compounds are highly susceptible to oxidation during their incorporation into a food emulsion and also during its shelf life, even when stored at low…
| 3 / 2 | Completed scholarships in Brazil |
| Associated processes | |