Advances in dairy Research
Open Access

Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, 86051-970 Londrina, Brazil

Biography

Dr. Thaís de Souza Rocha is an Adjunct Professor in the Department of Food Science and Technology at the State University of Londrina (Universidade Estadual de Londrina - UEL) in Brazil. She also serves as the Coordinator of the Postgraduate Program in Food Science at UEL. Dr. Rocha earned her degree in Food Engineering from São Paulo State University (UNESP), where she also completed her Master's and Doctorate in Food Engineering and Science. During her doctoral studies, she was awarded a scholarship for partial studies at Iowa State University. She later pursued postdoctoral research at the University of Campinas (UNICAMP) in the Department of Food Technology and conducted a research internship abroad at the University of Illinois at Urbana-Champaign. PROTOTYPES FOR HUMANITY Dr. Rocha's research focuses on the structural characteristics and functional properties of starches from various native and modified botanical sources. She is also active in research on the bioactive properties of peptides from native and sprouted grains and dairy products

Publications

• Review Article   
  Benefits of using yacon (Smallanthus sonchifolius) as a prebiotic in dairy beverages fermented by lactic acid bacteria
  Author(s): Bruna Castro Alves Plank, Marcio de Barros, Karla Biguetti Guergoletto, Pedro Henrique Freitas Cardines and Thais de Souza Rocha*
  
  The following text discusses fermented milk, such as yogurt, and their health benefits. These products contain probiotics, which are live microorganisms that offer health benefits when consumed in sufficient amounts, like improving gastrointestinal health and boosting the immune system. In addition to probiotics, fermented milk can also contain prebiotics, which are non-digestible food compounds that support the growth of beneficial bacteria in the intestine. Yacon, a plant native to the Andes region, is rich in prebiotics like inulin and Fructo-Oligosaccharides (FOS). Consuming yacon has been linked to several health benefits, including regulating blood glucose levels, controlling body weight, and positively affecting the intestinal microbiota. Adding yacon to fermented milk can enhance these products’ health benefits, as the high concentration of prebiotics in yacon provides a.. View More»
  DOI: 10.35248/2329-888X.24.12.670

  Abstract HTML PDF

Other relevant publications from this author

• 1.Bioactive Peptides from Corn (Zea mays L.) with the Potential to Decrease the Risk of Developing Non-Communicable Chronic Diseases: In Silico Evaluation

  2. Structure of starch, focusing on those from underground plant organs

  3. Germination of Phaseolus vulgaris and alcalase hydrolysis of its proteins produced bioactive peptides capable of improving markers related to type-2 diabetes in vitro

  4. Physicochemical properties of cassava starch oxidized by sodium hypochlorite

  5. Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches