CV Lattes
Universidade Estadual Paulista (UNESP). Campus de Araraquara. Faculdade de Ciências Farmacêuticas (FCFAR) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Farmácia-Bioquímica from Universidade Estadual Paulista Júlio de Mesquita Filho (2009), master's at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2012) and doctorate at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2016). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: probiotics, soja, probiotic, isoflavone and fermented soy product. (Source: Lattes Curriculum)
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Fermented sausages, unheated processed and consumed meat products are the most promising for the placement of probiotics, however, they have disadvantages such as high fat content and the presence of residual nitrite and nitrate and potentially toxic compounds such as bioactive amines. The aim of this projct is to study the effect of using lactic acid bacteria with a lipid-lowering proper…
This study aims to determine the influence of ingestion of a symbiotic product based on soy and yacon, fermented by Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti 416, on the development of diabetes mellitus. Induction of diabetes is made chemically by intraperitoneal administration of streptozotocin (50mg/kg body weight). The animals are divided into four groups (n…
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