CV Lattes
ResearcherID
Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at Zootecnia from Universidade Estadual Paulista Júlio de Mesquita Filho (1998), master's at Science and Technology of the Food from Universidade de São Paulo (2003) and doctorate at Tecnologia de Alimentos from Faculdade De Ciências Farmacêuticas (2008). Has experience in Science and Technology of the Food, focusing on Technology of Products of Animal Origin, acting on the following subjects: propriedades físicas, leite humano, interesterificação, lipidios estruturados and interesterification. (Source: Lattes Curriculum)
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The crystallization behavior of lipids has important implications in the industrial processing of food products whose physical characteristics depend largely on fat crystals. The stability of many processed products is dictated by changes in the physical state of fats and changes in crystallization processes. In the Brazilian industry, the crystallization behavior problems due to the unsu…
The crystallization behavior of lipids has important implications in the industrial processing of food products whose physical characteristics depend largely of fat crystals. Recent scientific studies show that minor lipids (LM) affect the crystallization and can promote or inhibit this phenomenon, by the addition or removal therefrom. However, few studies have considered the effect of a…
| 2 / 2 | Completed scholarships in Brazil |
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