Author details

Vânia Maria Borges Cunha<sup>1</sup> , Marcilene Paiva da Silva1 , Wanessa Almeida da Costa<sup>2</sup> , Mozaniel Santana de Oliveira1 , Fernanda Wariss Figueiredo Bezerra<sup>1</sup> , Anselmo Castro de Melo1 , Rafael Henrique Holanda Pinto<sup>1</sup> , Nelio Teixeira Machado3 , Marilena Emmi Araujo<sup>3</sup> and Raul Nunes de Carvalho Junior1,2\*

\*Address all correspondence to: raulncj@ufpa.br

1 LABEX/FEA (Faculty of Food Engineering), Program of Post-Graduation in Food Science and Technology, Federal University of Para, Belém, Pará, Brazil

2 Program of Post-Graduation in Natural Resources Engineering, Federal University of Para, Belém, Pará, Brazil

3 Laboratory of Separation Processes and Applied Thermodynamics (TERM@), Faculty of Chemical Engineering-UFPA, Belém, Pará, Brazil
