graduation at Farmácia Bioquímica from Universidade de São Paulo (1982), master's at Science and Technology of the Food from Universidade de São Paulo (1993) and doctorate at Science and Technology of the Food from Universidade de São Paulo (1997). He is currently full professor at Universidade de São Paulo. Has experience in Science and Technology of the Food, focusing on Microbiology of the Food, acting on the following subjects: probióticos, bifidobacterium, lactobacillus, probiotic and lactobacillus acidophilus. (Source: Lattes Curriculum)
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Vitamins are micronutrients essential to normal growth and health maintenance. Vitamin deficiencies are common throughout the world due to inadequate food intakes caused by social/economic/psychological reasons and malnutrition. Food fortification with chemical forms of vitamins is an alternative, but these programs are controversial and not universally adopted. Certain chemical forms can…
The composition of the intestinal microbiota (IM) is directly related to the development of several inflammatory and autoimmune diseases. Probiotic microorganisms are able to colonize the gastrointestinal tract (GIT) and, among other health beneficial effects, help in the reduction of inflammatory conditions and promote the normalization of the IM. Fibers are not digested in the small int…
The market for natural and functional beverages in Brazil has been growing year after year, with a projection of R$ 20 billion and R$ 8 billion revenue, respectively, until 2021. Increasingly, the Brazilian is looking for alternatives to soft drinks, which bring some health benefit. In this context, the consumption of kefir, a fermented drink, has been growing because it is potentially be…
By-products in food processing have a significant nutritive value, containing fiber and bioactive substances, and should be, therefore, utilized to improve value addition in food sector and to enhance human health. The project develops a strategy of effective utilization of food by-products, by generating novel functional products for human consumption. The by-products of concern are peel…
(Only some records are available in English at this moment)
The central core of all civilization is always the cultivation of some kind of grain and all civilization initiated by the accidental discovery of some fermented drink from grains. The history of beer is well documented in Mesopotamia, being brought to Europe around 3000 BC. It is the third most popular drink in the world, and there is currently a boom of craft beers in the world. In Braz…
Functional foods are intended to improve the diet, promoting health through mechanisms beyond conventional nutrition. Foods containing either probiotic microorganisms or prebiotic ingredients or both combined, leading to a symbiotic food product, are within this class of foods. With the increasing demand for spreads, modifiedfats and oils have been receiving increasing attention, due to c…
Human milk is recognized as the main component for growth, metabolism, and immune development in infants. Furthermore, during lactation, human milk is an important source of microorganisms for the intestinal colonization of newborns. Mother- related factors have been associated with the human milk microbiota composition. Nevertheless, apparently, there has not been any study in which the …
The aim of this study is to adapt a synbiotic aerated diet dessert - a mousse - from the previously developed formulation containing sucrose (BURITI et al., 2010a, b; KOMATSU et al., 2013), prepared with the addition or not (in the case of the control none-synbiotic formulation) of the probiotic Lactobacillus acidophilus La-5 strain and of prebiotic ingredients (inulin and oligofructose) …
(Only some records are available in English at this moment)
The craft beer market is growing worldwide, especially regarding sour beers, they are produced by lactic acid bacteria (LAB), which may have probiotic potential. Catharina sour is the first internationally recognized Brazilian beer. It is characterized by fermentation by LAB and the addition of fruit juice. Recently, our research group managed to develop some formulations of Catharina sou…
Human milk is recognized as the main component for growth, metabolism, and immune development in infants. Furthermore, during lactation, human milk is an important source of microorganisms for the intestinal colonization of newborns. Mother-related factors have been associated with the human milk microbiota composition. Nevertheless, apparently, there has not been any study in which the m…
The incidence of obesity and its associated disorders has increased in recent years worldwide. Obesity is associated with increased chronic diseases like cardiovascular disease, dyslipidemia, atherosclerosis, hypertension, diabetes, hepatic diseases, and cancer. The gut microbiota has been suggested to be an environmental factor that affects adiposity and obesity. Studies have demonstrate…
| 1 / 1 | Ongoing research grants |
| 14 / 7 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 33 / 12 | Completed scholarships in Brazil |
| 3 / 3 | Completed scholarships abroad |
| 52 / 24 | All research grants and scholarships |
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CV Lattes
ORCID