Abstracts for: FERMENTED FUNCTIONAL FOOD
- FUNCTIONAL OAT BEVERAGE WITH EMPHASIS ON THE CONTROL OF CARIES AND PERIODONTITIS MICROORGANISMS
Stefhani Andrioli Romero (FCA-UNICAMP - School of Applied Sciences); Giovanna Alexandre Fabiano (FCA-UNICAMP - School of Applied Sciences); Svetoslav Dimitrov Todorov (FCF - USP - School of Pharmaceutical Sciences); Bruno Bueno Silva (FOP-UNICAMP - Piracicaba Dental School); Renato Corrêa Viana Casarin (FOP-UNICAMP - Piracicaba Dental School); Mabelle Freitas Monteiro (FOP-UNICAMP - Piracicaba Dental School); Adriane Elisabete Costa Antunes (FCA-UNICAMP - School of Applied Sciences);
Area: Fermented functional food
Keyword: Functional oat beverage, Anticariogenic, Lactic acid bacteria, Streptococcus mutans,
View - Beneficial and safety properties of bacteriocinogenic lactic acid bacteria obtained from Bulgarian feta cheeses
Marcos Vinicio Alves (ProBacLab - Laboratório de Microbiologia de Alimentos, FCF, USP); Kayque Ordonho Carneiro (ProBacLab - Laboratório de Microbiologia de Alimentos, FCF, USP); Katia Leani (ProBacLab - Laboratório de Microbiologia de Alimentos, FCF, USP); Svetoslav Dimitrov Todorov (ProBacLab - Laboratório de Microbiologia de Alimentos, FCF, USP);
Area: Fermented functional food
Keyword: Lactiplantibacillus plantarum, Pediococcus pentocasues, Listeria monocytogenes, bacteriocins,
View - Safety and beneficial properties of Lactococcus and Leuconostoc isolated from conventional and organic artisanal cheeses from Serra da Canastra region, Minas Gerais state, Brazil.
Gabriela Zampieri Campos (FoRC - Food Research Center); Gustavo Augusto Lacorte (IFMG - Federal Institute of Minas Gerais); Ariane Flávia do Nascimento (IFMG - Federal Institute of Southern Minas Gerais); Bernadette Dora Gombossy de Melo Franco (FoRC - Food Research Center); Svetoslav Dimitrov Todorov (ProBacLab - University of Sao Paulo); Uelinton Manoel Pinto (FoRC - Food Research Center);
Area: Fermented functional food
Keyword: Lactic acid bacteria, Safety properties, Beneficial properties, Conventional and organic products,
View - Screening for lactic acid bacteria with bacteriocinogenic potential from Brazilian artisanal and indigenes fermented food products
Emília Maria França Lima (ProBacLab - Universidade de São Paulo); Isabella Somera de Oliveira e Silva (ProBacLab - Universidade de São Paulo); Svetoslav Dimitrov Todorov (ProBacLab - Universidade de São Paulo);
Area: Fermented functional food
Keyword: bacteriocins, fermented food, kefir, kombucha,
View - EFFECTS OF MINAS CHEESE ENRICHED WITH WEIZMANNIA COAGULANS GBI-30 ON OXIDATIVE STRESS AND BIOCHEMICAL PARAMETERS IN A PRÉ-CLINICAL MODEL OF TYPE 2 DIABETES
Luciana P. Faitanin (UFF - Universidade Federal Fluminense); Joana R. Araujo (UFF - Universidade Federal Fluminense); Nathalia S. Costa (UFF - Universidade Federal Fluminense); Manuela F.S. Melo (UFF - Universidade Federal Fluminense); Patrícia P. Almeida (UFF - Universidade Federal Fluminense); Beatriz O. Da Cruz (UFF - Universidade Federal Fluminense); Ana Letícia M. Lima (UFF - Universidade Federal Fluminense); Jonas T. Guimarães (UFF - Universidade Federal Fluminense); Adriano Gomes Cruz (IFRJ - Instituto Federal do Rio de Janeiro); Milena B. Stockler-Pinto (UFF - Universidade Federal Fluminense);
Area: Fermented functional food
Keyword: Biochemical parameters, Diabetes Mellitus, Minas frescal cheese, Oxidative stress,
View - Lyophilized Symbiotic Mitigates Mucositis Induced by 5-Fluorouracil
Bruna Savassi (UFMG - Universidade Federal de Minas Gerais); Barbara F. Cordeiro (UFMG - Universidade Federal de Minas Gerais); Ramon Silva Rocha (IFRJ - Instituto Federal do Rio de Janeiro); Adriano Gomes Cruz (IFRJ - Instituto Federal do Rio de Janeiro); Fillipe L. R. do Carmo (UFMG - Universidade Federal de Minas Gerais); Vasco Ariston de Carvalho Azevedo (UFMG - Universidade Federal de Minas Gerais);
Area: Fermented functional food
Keyword: colitis, functional product, health, ,
View - DEVELOPMENT OF LACTOSE-FREE PROBIOTIC YOGURT THROUGH FERMENTATION AND ADDITION OF LACTASE IN PARTNERSHIP WITH A FAMILY FARMING COOPERATIVE IN WEST PARANÁ FOR SCHOOLCHILDREN
LUCIANA OLIVEIRA DE FARIÑA (UNIOESTE - Paraná Western State University); Indiana dos Santos Maia (COOPLAF CASCAVEL - Family Farming Milk Cooperative with Solidarity Interaction); Kimberly Nathalia Cassol (UNIOESTE - Paraná Western State University); Luciana Bill Mikito (UNIOESTE - Paraná Western State University); Suzana Bender (UNIOESTE - Paraná Western State University); Daniela Miotto Bernardi (UNIOESTE - Paraná Western State University);
Area: Fermented functional food
Keyword: Fermented milk, Intolerance, Nutrition, School lunch,
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