Palavra-chave: PROBIOTIC

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