Graduated in Chemistry from the Federal University of São Carlos (2023). I completed an internship at Embrapa Instrumentação, where I worked with low-field NMR, focusing on the development of applications for analyzing dairy and meat products (2021). (Source: Lattes Curriculum)
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The triacylglycerols (TAGs) that make up vegetable oils have a high concentration of unsaturated fatty acids (cis) and are therefore liquid at room temperature [1]. This limits their applications in domestic and industrial cooking, since these oils are highly susceptible to oxidation and high temperatures and, for example, do not produce crispy foods. An alternative widely used in the pas…
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