The research conducted has focused on morphological, physicochemical and bioactive characterization, as well as post-harvest preservation of fruits such as mango, soursop, guava and avocado. We are also working on the development of foods with functional activity with the use of food by-products and the application of emerging technologies for food preservation.
The research conducted has focused on morphological, physicochemical and bioactive characterization, as well as post-harvest preservation of fruits such as mango, soursop, guava and avocado. We are also working on the development of foods with functional activity with the use of food by-products and the application of emerging technologies for food preservation.