graduation at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (2010), master's at Engenharia e Ciência de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (2013) and doctorate at Engenharia e Ciência de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (2017). Has experience in Science and Technology of the Food, acting on the following subjects: alimento de baixa caloria, queijo prato, extrusão termoplástica, compostos voláteis and realçadores de sabor. (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) |
The thermoplastic extrusion process is widely used to restructure food containing starch and/or protein, being the snacks the main product manufactured by extrusion. The method of flavoring snacks most used industrially is the aromatization after extrusion using fat or oil as a vehicle flavor, but this method increases the fat content of the final product. The flavoring pre-extrusion may …
The pre-extrusion flavoring of snacks using aroma and flavor precursors is a healthier alternative in snacks production, since it does not require the use of oil or shortening as a flavoring carrier. However, there is greater consumer preference for high-fat foods, since the lipid increases the feeling of pleasure at the time of consumption. Therefore, the objective of this study is to in…
| 2 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 3 / 3 | All Scholarships |
| Associated processes | |
CV Lattes
ORCID