CV Lattes
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 do Estado de Santa Catarina (2009), master's at Engineering from Universidade Estadual Paulista Júlio de Mesquita Filho (2012) and doctorate at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2016). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: amido, gelatinização, modificação física, banana verde and chromatography. (Source: Lattes Curriculum)
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Resistant starch (RS) is defined as starch or starch fractions, which is not digested in the gastrintestinal tract and can be fermented in the colon. Then it has properties similar to those of dietary fiber, and whose health benefits have been widely reported . Among them stands out its beneficial action in diseases such as diabetes, obesity, cardiovascular disease and colon cancer. Resis…
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