graduation at Farmácia from Universidade Federal do Ceará (1997), master's at Science and Technology of the Food from Universidade de São Paulo (2000) and doctorate at Science and Technology of the Food from Universidade de São Paulo (2004). Has experience in Pharmacy, focusing on Bromatology, acting on the following subjects: óxido nítrico, nitric oxide, soja, isoflavonas and menopause. (Source: Lattes Curriculum)
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Kefir is a probiotic food that has historical origin in the Caucasus Mountains. Its most common form of presentation is that of gelatinous grains, which when inoculated in milk produces an acidified fermented that is slightly carbonated, commonly called kefir or kefir milk. Kefir grains are composed of different strains of microorganisms that include yeasts, acid-lactic and acid-acetic ba…
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CV Lattes
ORCID