graduation at Ciência e Tecnologia de Alimentos from Instituto Federal Fluminense (2014), master's at ALIMENTOS E NUTRIÇÃO from Universidade Federal do Estado do Rio de Janeiro (2017) and doctorate at ALIMENTOS E NUTRIÇÃO from Universidade Federal do Estado do Rio de Janeiro (2023). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food (Source: Lattes Curriculum)
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Brazil stands out globally for its food production, primarily due to the agricultural expansion in the Cerrado biome. Buckwheat is a pseudocereal adapted to various regions, as it is resistant to drought, heat, and cold. Nutritionally, it is gluten-free and a source of bioactive compounds; however, its husk needs to be removed due to the presence of antinutrients. The initial germination …
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