Ana Lúcia Barretto Penna

• Abstract

  It has been shown that the high non-digestible polysaccharide content in vegetal, like banana pseudo-stem (BPS), is related to potential prebiotic effect. These carbohydrates act as substrate for lactic acid bacteria (LAB), not only during its cultivation but also in the intestinal microbiota, when consumed as food. In this context, agro-industrial by-products used as food have the potent…

  The aptitude of probiotics and prebiotics of banana pseudo-stem flour in fish feed: a pilot study, AP.R

• Abstract

  The consumption of functional products has been increasing in recent decades. Due to this demand, the food industries are investing in products with healthy appeal and functional properties. Dairy products, mainly fermented products, are the most commercialized products with these characteristics. Additional beneficial effects can be obtained when probiotics and fruit pulp are added to th…

  Buriti and passion fruit biocompounds: profile, application in probiotic fermented milk and in vitro and in vivo microbiota modulation, AP.R

• Abstract

  The growing demand for functional food justify the importance of searching for new probiotic strains and for appropriate food matrices for maintaining probiotic viability. In addition, it is necessary to determine the effects of functional foods over microbiota and gut health. The aims of this study are to evaluate the probiotic potential of Lactobacillus spp. strains isolated from sample…

  Fermented products by lactic acid bacteria: basic and applied studies, AP.R SPRINT

(Only some records are available in English at this moment)

• Technical training for food management of Nile tilapia and sampling techniques of material for histological, microbiological and immunological analysis., BP.TT

• Abstract

  Abstract: In the last years, the concern of world population about health has increasing the demand for healthy products; among these products the fermented dairy products are included. For the fermentation, in general, lactic acid bacteria (LAB) are used, because they contribute to the nutritional quality of the product, and they also can promote desirable physiological effect on the con…

  Biocompounds of buriti and passion fruit pulps: characterization and application in milk, BP.MS

• Abstract

  The growing demand for functional food justify the importance of searching for new probiotic strains and for appropriate food matrices for maintaining probiotic viability. In addition, it is necessary to determine the effects of functional foods over microbiota and gut health. The aims of this study are to evaluate the probiotic potential of Lactobacillus spp. strains isolated from sample…

  Selection and incorporation of a strain with probiotic potential to a food matrix supplemented with dietary fiber and effect of the symbiotic fermented product on the intestinal microbiota in the simulator of the human microbial ecosystem, BP.PD

(Only some records are available in English at this moment)

• The effect of high hydrostatic pressure in the processing of probiotic low fat yogurt, BE.PQ