CV Lattes
Universidade Federal de São Carlos (UFSCAR). Campus de Lagoa do Sino. Centro de Ciências da Natureza (CCN) (Institutional affiliation from the last research proposal) Birthplace: Brazil
bachelor's at ENGENHARIA DE ALIMENTOS from Universidade Federal de Lavras (2008), master's at Science and Technology of the Food from Universidade Federal de Lavras (2010) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2015). Has experience in Science and Technology of the Food, acting on the following subjects: caracterização físico-química, frozen yogurt, geléia, farinha da casca de pequi and marmelo 'japonês'. (Source: Lattes Curriculum)
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Avocado oil presents high commercial value due to its nutritional properties and the association of its consumption with possible beneficial effects on humans. However, during the storage and/or processing of this oil, together with the formation of oxidation products, the loss of compounds with bioactive properties (tocopherols and phenolic compounds, for example) may occur. Therefore, t…
The technological development of a clean and renewable energetic source is strategic to Brazil, hence ways of making feasible the reuse of cellulosic wastes in the production of the so-called second generation ethanol by means of biochemical routes have been investigated in several aspects. In the current project, it is proposed the production of second generation ethanol from office wast…
At this moment in which, considering the limitation of fossil fuels sources and the aggravation of the global heating due to excessive greenhouse gases emission, biodiesel is highlighted as a renewable and sustainable energy source, once it is obtained from transesterification reactions of triacylglycerols contained in vegetal oils with methanol or ethanol in the presence of catalysers. T…
| 3 / 3 | Completed scholarships in Brazil |
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