Ana Silvia Prata in 4th International Congress on Bioactive Compounds

5Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil

Ana Silvia Prata

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Trabalhos 3

COMPARATIVE EFFECTS OF VIABLE AND NON-VIABLE LACTICASEIBACILLUS RHAMNOSUS GG PREPARATIONS IN DIET-INDUCED OBESITY
XAVIER-SANTOS, Douglas ¹
ROQUETTO, Aline Rissetti ¹
CUNHA, Maria Susana Correa Alves da ¹
SILVA, Marina Flóro e ²
SFAIR, Luiza Zanini Caram ³
AMORIM-NETO, Dionisio Pedro ⁴
ALVES, Paulo César Martins ⁵
NUNES, Ana Luiza Gonçalves ¹
MORAES, Caroline Pereira Mourão ⁶
CARDOSO, Patricia ⁷
PRATA, Ana Silvia ⁸
MORAES, Adriane Elisabete Antunes de ⁹
SANT'ANA, Anderson S. ¹⁰
¹ Department of Food Science and Nutrition, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
² Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, São Paulo, SP, Brazil
³ Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, São Paulo, SP, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
⁴ Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
⁵ Center for Investigation in Pediatrics (CIPED), School of Medical Sciences, University of Campinas, Campinas, São Paulo, SP, Brazil
⁶ Universidade Estadual de Campinas - Unicamp
⁷ Universidade Estadual de Campinas (UNICAMP)
⁸ 5Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
⁹ FCA/UNICAMP
¹⁰ Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
Vol.2, 2025 -
348343

Bioquímica e Biotecnologia de Alimentos (BB)

Pôster
EFFECTS OF LACTICASEIBACILLUS RHAMNOSUS GG IN PROBIOTIC AND POSTBIOTIC FORMS ON SHORT-CHAIN FATTY ACIDS AND IMMUNOMETABOLIC MARKERS IN AN ANIMAL MODEL OF OBESITY
XAVIER-SANTOS, Douglas ¹
SARTORATTO, Adilson ²
ROQUETTO, Aline Rissetti ¹
CUNHA, Maria Susana Correa Alves da ¹
SILVA, Marina Flóro e ³
SFAIR, Luiza Zanini Caram ⁴
AMORIM-NETO, Dionisio Pedro ⁵
ALVES, Paulo César Martins ⁶
NUNES, Ana Luiza Gonçalves ¹
MORAES, Caroline Pereira Mourão ⁷
CARDOSO, Patricia ⁸
PRATA, Ana Silvia ⁹
MORAES, Adriane Elisabete Antunes de ¹⁰
SANT'ANA, Anderson S. ¹¹
¹ Department of Food Science and Nutrition, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
² Multidisciplinary Center for Chemical, Biological and Agricultural Research, University of Campinas, Campinas 13148-218, SP, Brazil
³ Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, São Paulo, SP, Brazil
⁴ Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, São Paulo, SP, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
⁵ Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
⁶ Center for Investigation in Pediatrics (CIPED), School of Medical Sciences, University of Campinas, Campinas, São Paulo, SP, Brazil
⁷ Universidade Estadual de Campinas - Unicamp
⁸ Universidade Estadual de Campinas (UNICAMP)
⁹ 5Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
¹⁰ FCA/UNICAMP
¹¹ Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
Vol 4, 2026. -
348339

Food and Health - (FH)

Pôster
Porous starch from avocado (Persea americana Mill.) seed produced by combined α-amylase and amyloglucosidase hydrolysis: effect of enzyme concentration on physicochemical and functional properties
LAMBRAÑO, Heyne De Jesus Montalvo ¹
PRATA, Ana Silvia ²
SIERRA, Omar Andrés Pérez ¹
QUINTANA, Fabián Ortega ¹
¹ University of Córdoba
² 5Department of Food Engineering and Technology, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
Vol.2, 2025 -
349252

Bioquímica e Biotecnologia de Alimentos (BB)

Pôster

ICBC 2026

4th International Congress on Bioactive Compounds

Ana Silvia Prata

COMPARATIVE EFFECTS OF VIABLE AND NON-VIABLE LACTICASEIBACILLUS RHAMNOSUS GG PREPARATIONS IN DIET-INDUCED OBESITY

EFFECTS OF LACTICASEIBACILLUS RHAMNOSUS GG IN PROBIOTIC AND POSTBIOTIC FORMS ON SHORT-CHAIN FATTY ACIDS AND IMMUNOMETABOLIC MARKERS IN AN ANIMAL MODEL OF OBESITY

Porous starch from avocado (Persea americana Mill.) seed produced by combined α-amylase and amyloglucosidase hydrolysis: effect of enzyme concentration on physicochemical and functional properties

Coautores(as) (16)

Patricia Cardoso

Caroline Pereira Mourão Moraes

Adriane Elisabete Antunes de Moraes

Douglas Xavier-Santos

Dionisio Pedro Amorim-Neto

Anderson S. Sant'Ana

Aline Rissetti Roquetto

Maria Susana Correa Alves da Cunha

Marina Flóro e Silva

Luiza Zanini Caram Sfair

Paulo César Martins Alves

Ana Luiza Gonçalves Nunes

Heyne De Jesus Montalvo Lambraño

Omar Andrés Pérez Sierra

Fabián Ortega Quintana

Adilson Sartoratto

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