- Research Grants
graduate at Nutrição from Universidade Federal de Pelotas (1998), master's at Science and Technology of the Food from Universidade Federal de Pelotas (2000) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (2004). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: iogurte, sensorial, funcionalidade, biopolímeros and concentrado protéico de soro de leite. (Source: Lattes Curriculum)
The state of the art on pre and probiotic does not present a definitive answer on the best way of delivery of them. The objective of the present study is to compare one food matriz (ice cream obtained on a semi-industrial scale) and a lyophilized food supplement containing the same amounts of inulin, Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12. Static...
(Only some records are available in English at this moment)
Probiotics have been indicated as health promoters because they act in the prevention and treatment of acute and chronic health conditions and may improve innate and acquired immunity through various mechanisms. These microorganisms have been recognized as potentially reducing agents of respiratory infections and the incidence of acute infectious diarrhea, and may be indicated for milit...
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
|Data from Web of Science|