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
Renata de Almeida Teixeira in research grants and scholarships supported by FAPESP.
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The microencapsulation, in food industry, is a process in which one or more ingredients or additives are covered by an extremely small and edible capsule. This technique may solve problems related to limitations in the applicability of food ingredients, such as in the case of the turmeric oleoresin that, although presenting several advantages over powdered curcumin, is sensible to light, …
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