Palavra-chave: PROBIOTIC

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