| Grant number: | 12/24618-0 |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
| Start date: | July 01, 2013 |
| End date: | June 30, 2014 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Science |
| Principal Investigator: | Elaine Cristina Pereira de Martinis |
| Grantee: | Marina Vilar Geraldi |
| Host Institution: | Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil |
Abstract Functional foods are those supplemented with nutrients or substances that provide health benefits. Among the functional foods are prebiotics and probiotics. The yogurt is considered a health food, it can also be a functional food if added probiotic micro-organisms and / or prebiotic compounds. This study aims to prepare yogurt added pulp juçara and commercial probiotic strain Lactobacillus acidophilus La-5 to evaluate the viability during storage and in vitro resistance to simulated gastric and enteric conditions. Will be produced three treatments of yogurt, fermented yogurt, yogurt fermented with probiotic culture (control) and yogurt fermented with probiotic culture added pulp juçara. The diferentes treatments will be evaluated the resistence of probiotic storage and in parallel, investigated the resistance to gastric and enteric conditions in vitro, with the objective of evaluating the influence of the addition of pulp juçara on this resistance. | |
| News published in Agência FAPESP Newsletter about the scholarship: | |
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