Palavra-chave: PROBIOTIC

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