CV Lattes
Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALQ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Otto Koch in research grants and scholarships supported by FAPESP.
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Minimal processing has been growing quite fast lately. It includes many stages of preparation of the product that ease its immediate consumption; however, the stress generated in the process and the increase of exposure surface raise the activity of oxidative enzymes (PPO and POD) and reduce the product shelf life. The use of GRAS ("Generally Recognized as Safe") additives is an important…
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