About the Authors

Marcio Schmiele

Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil

Georgia Ane Raquel Sehn

Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil

Valéria da Silva Santos

Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil

Thaís de Souza Rocha

Department of Food Science and Technology, State University of Londrina, Londrina, Brazil

Eveline Lopes Almeida

Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil

Elizabeth Harumi Nabeshima

Institute of Food Technology, Campinas, Brazil

Yoon Kil Chang

Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil

Caroline Joy Steel

Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil

Corresponding Author

Email: