Natalia Silva Matias

CV Lattes

Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal)
Birthplace: Brazil

bachelor's at Biotecnologia from Universidade Estadual Paulista Júlio de Mesquita Filho (2009) and master's at Pharmacy from Universidade de São Paulo (2011). Has experience in Microbiology, focusing on Industrial Microbiology and of Fermentation, acting on the following subjects: probiotic, prebiotic, soy, bifidobacterium animalis and lactobacillus acidophilus. (Source: Lattes Curriculum)

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Scholarships in Brazil

Completed (most recent)

Abstract
Most of the probiotic foods are produced from milk, but factors such as vegetarian habits and / or intolerance to dairy products has encouraged the use of non-dairy raw material for the development of these foods. Obtaining a soy ice-cream containing concentrated natural apple juice supplemented with proven probiotic microorganisms and prebiotic ingredients may result in a functional prod…
Development of synbiotic apple ice-cream and effect of ingredients on probiotics survival in the product and in vitro, using culture-independent techniques, BP.DR
Development of probiotic soy food with fruit pulp, BP.MS

Virtual Library in numbers * Updated data on July 26, 2025

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3 / 2	Completed scholarships in Brazil

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Most frequent collaborators in research granted by FAPESP

Keywords used by the researcher

Agronomical Sciences Food Science and Technology

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Abstract