Study developed by Embrapa and partners enabled the use of Caatinga-native bacteria in foods. Lactic ferment with probiotic potential is the first product resulting from this...

Publishing date: 29/08/23

A partir do aproveitamento integral de resíduos da indústria de vinho, cientistas desenvolveram insumos de alto valor agregado para os ramos alimentício, farmacêutico, de cosmética...

Publishing date: 19/06/18

The development of a diet, goat milk-based ice cream containing probiotics and prebiotics can contribute to extend the offer of functional foods that have goat milk as the main...

Publishing date: 22/10/19