CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation for the last research proposal) Birthplace: Brazil
graduation at Engenharia de Alimentos from Universidade Federal de Lavras (2014), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2015) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2021). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food (Source: Lattes Curriculum)
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In the last decade, conscious food consumption has revolutionized the food industry. Thus, healthy products from natural sources have gained market over traditional products and represent the trend of the food and beverage market in Brazil and worldwide. One of the major challenges facing the food industry nowadays is providing additives and offering products that fit the concepts of natu…
Ionic liquids (ILs) based on fatty acids (FAs) and choline (Ch) have been considered as promising compounds and attracted the interest of the industry and the academic community due to their unique properties, low cost and easy preparation. Their interesting properties as well as their sustainable appeal, and possibly low or non-toxicity due to the natural origin of their precursors, open…
Ionic liquids (ILs) based on fatty acids (FAs) have been considered as promising compounds, and attracted the interest of the industry and academic community because of their peculiar properties and low cost. The interesting characteristics of the ILs and their sustainable appeal, and possibly low or non-toxicity due to the natural origin of their precursors open new perspectives of appli…
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