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Glaucia Maria Pastore
Glaucia Maria Pastore completed her Doctorate in Food Science from the State University of Campinas in 1992. She is currently Full Professor at the School of Food Engineering at th...показать большеGlaucia Maria Pastore completed her Doctorate in Food Science from the State University of Campinas in 1992. She is currently Full Professor at the School of Food Engineering at the State University of Campinas (FEA / UNICAMP). Her research areas include functional foods, functional potential of cerrado fruits, obtaining aromas through the action of lipases and microorganisms, application of biotechnology in obtaining new food ingredients, microbial production of biosurfactants, aroma esters, biotransformation of terpenes and study of prebiotics in tropical fruits.показать меньше
Книги автора Glaucia Maria Pastore
Biotechnological Production of Natural Ingredients for Food Industry