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
Food technologist degree from Technology Faculty of São Paulo (2012); Master degree in Food Science from State University of Londrina (2015); PhD student in Food Science from University of Campinas. Has experience in Food Science and Technology, focusing in fermentations (alcohol and acetic); enzyme extraction and application; food analysis (LC-MS and GC-MS) for contaminants and phenolic compounds; and multivariate optimization in food science and technology. (Source: Lattes Curriculum)
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Plants used for infusion preparation (teas) are expressively consumed in Brazil as aromatic beverage or in the treatment or reduction of several symptoms, however, this plants are several times purchased in stores where there is little or no information about their safety. Additionally, the National Health Surveillance Agency (Agência Nacional de Vigilância Sanitária, ANVISA), cares about…
In Brazil, can be observed an increased production and consumption of ready-to-drink teas, especially those based on toasted yerba mate (Ilex paraguariensis) or black tea (Camellia sinensis). It is known that these herbs may contain polycyclic aromatics hydrocarbons (PAH) coming from environmental contamination or processing steps, as well as phthalates, additives used in some plastic pac…
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