graduation at Tecnologia em Alimentos from Universidade Estadual de Maringá (2010), master's at Agronomy from Universidade Estadual de Maringá (2012) and doctorate at Engenharia de Alimentos from Universidade de São Paulo (2016). Has experience in Science and Technology of the Food, focusing on Technology of the Food, acting on the following subjects: dióxido de carbono supercrítico, mucuna deeringiana, ft - nir, extração supercrítica and ácidos graxos livres. (Source: Lattes Curriculum)
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The acerola and camu-camu contains a high content of vitamin C and are a source of different bioactive compounds, but vitamin C is easily oxidized by several factors, in addition, these fruits are not easily accessible to most consumers in certain regions of the country. The oral disintegration films are materials developed from the macromolecules, which disintegrate when in contact with …
| 1 / 1 | Completed scholarships in Brazil |
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