CV Lattes
ResearcherID
Instituto Mauá de Tecnologia. Escola de Engenharia Mauá (EEM) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Chemical Engineering, graduated at Escola de Engenharia Maua (1988), Master in Chemical Engineering at Escola Politécnica of University of São Paulo (1994) an Ph.D. in Food Science at Faculdade de Ciências Farmacêuticas of University of São Paulo (1999). Professor Titular of Maua Institute of Technology. Associate Researcher at FoRC (Food Research Center), one of the Innovation, Research and Dissemination Centers (CEPIDs) supported by FAPESP. Has experience in research of Food Science and Technology, with an emphasis on Food Microbiology. (Source: Lattes Curriculum)
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Green soybeans or "Edamame" is a specialty food type soybean harvested while the seeds are immature, resulting in a product with higher levels of sugars, lower content of non-digestible oligosaccharides, stachyose and raffinose, and a better flavour than the mature seeds. Actually consumers have a great interest in soy products due to their nutritional and functional properties, as well …
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