CV Lattes
ResearcherID
Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Silene Bruder Silveira Sarmento in research grants and scholarships supported by FAPESP.
| News published in Agência FAPESP Newsletter about the researcher |
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The characteristics differ from those of sour candy and have been extensively studied in recent years mainly due to capacity expansion when subjected to baking. This property is obtained by fermentation and drying steps solar carried out naturally, that is, dependent on the prevailing conditions of production. So sour has been obtained so often handmade and shows inconsistency in their ch…
The starch extracted from vegetables is an important food ingredient due to its physico-chemical and functional properties, inherent to each botanical source. In addition, it is possible to modify the starch altering its properties and molding it for other types of applications. Among the modification processes is oxidation, which causes changes in the molecular structure of the polysacch…
| 8 / 1 | Completed research grants |
| 8 / 2 | Completed scholarships in Brazil |
| 16 / 3 | All research grants and scholarships |
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