CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (2010), master's at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2013) and doctorate at Sciences et Technologie des Aliments from Université Laval (2019). Has experience in Science and Technology of the Food, acting on the following subjects: flax straw, extraction, wheat straw, mamão and vegetal wax composition. (Source: Lattes Curriculum)
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Trans fatty acids play an important role in the structuration and in the plastic properties of foods, such as margarines, spreads, shortenings, biscuit filling, among others. On the other hand, international health institutes recommend a limited ingestion of these fats, which can increase Low Density Lipoproteins (LDL) and reduce High Density Lipoproteins (HDL) in the blood. In general, f…
With a view to aggregate value to dehydrated papaya, the purpose of this work is to evaluate pre-treatment effects on papaya drying kinetics. The pre-treatments applied before convective drying will be blanching, osmotic dehydration (OD) and addition of an edible coating in different combinations. Optimization of the treatments will be done by factorial design and response surfaces based …
| 2 / 2 | Completed scholarships in Brazil |
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