Palavra-chave: PROBIOTIC

FOOD PRODUCT DEVELOPMENT MICROBIOME MICROBIAL BIOMASS GUT MICROBIOTA IMMOBILIZATION METABOLIC QUOTIENT FOOD PROCESSING GLUCOSE OXIDASE YOGURTH BREAD MILK FERMENTED CROHN?S DISEASE DIO MICE LACTIC ACID BACTERIA MOOD AÇAÍ MICROENCAPSULATION SOMNOLENCE BENEFICIAL MICROBE LABELING INSULIN SENSITIVITY OBESITY CARRAGEENAN GLUCOSE METABOLISM PHENOLICS EMERGING TECHNOLOGIES FLOW CYTOMETRY ABDOMINAL ADIPOSITY PHENOLIC COMPOUNDS RESPIRATORY FOOD INTAKE BASAL RESPIRATION MICROBIOTA WHEY BEVERAGE ULCERATIVE COLITIS SIMULATED DIGESTION ENCAPSULATION JABUTICABA SENSORY ANALYSIS HUMANS PETIT SUISSE CHEESE FERMENTED MILK BAKING FUNCTIONAL FOODS MINAS FRESCAL CHEESE TYPE 2 DIABETES PREBIOTIC