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Location: Fortaleza, CE
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Founding Member
Location: Fortaleza, CE, Brasil
Work: - Food packaging - Edible films and coatings - Nanotechnology applied to food industry
Biographical: D.Sc. in Food Technology by Unicamp (Campinas State University, Campinas, SP, Brazil). Researcher at Embrapa Tropical Agroindustry since 2001.
Favourite Publications: - Scientific journals on Food Sci & Tech (Journal of Food Science, Food Research International etc.) - Nano Magazine - Food Technology
Work: - Food packaging - Edible films and coatings - Nanotechnology applied to food industry
Biographical: D.Sc. in Food Technology by Unicamp (Campinas State University, Campinas, SP, Brazil). Researcher at Embrapa Tropical Agroindustry since 2001.
Favourite Publications: - Scientific journals on Food Sci & Tech (Journal of Food Science, Food Research International etc.) - Nano Magazine - Food Technology
Dear Henriette,I have created a communication-focused group for "Food, Agriculture and People" inside the Research Cooperative. If you would like to look (and perhaps join), please see here:
The Research Cooperative - for better communication
Service offers and requests. Authors, editors, proofreaders, illustrators, indexers, translators. Academic,...
One of the most curious substances I have noticed in plants is the sap of the choko (chayote) fruit. It is almost like a volatile superglue, when spread thinly between pieces of paper, and yet it is edible (when we eat the fruit).P.
Dear Henriette,Thanks for joining us.As an ethnobotanist, I have been interested for a long time in how plant leaves are used as edible wrappings for various kinds of food, using various cooking methods, and in diverse cuisines. It is probably one of the most ancient forms of food preparation. Looking closely at the physical and sensory properties of leaf wrappings might provide interesting clues for novel synthetic products... and might also lead to ways of incorporating these traditional materials into modern food systems (my preferred outcome!)Cheers, Peter