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<p><b><font size="2" face="Arial,sans-serif">SESSÕES DOS
ENCONTROS COM A CIÊNCIA 2020</font></b><br>
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<p><font size="+1"><b>CONVITE</b></font><br>
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<p>No âmbito das <b>Sessões dos Encontros com a Ciência 2020</b>,
gostaríamos de vos convidar a participar na seguinte<b>
palestra que irá decorrer no DEQ da FCTUC.</b></p>
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<b>Dia 21 de Janeiro</b>, terça-feira, <b>11h00</b>,
Anfiteatro Nobre (piso -2).<br>
"<b>Physico-chemical properties of prebiotic oligosaccharides
explain their protective effect during dehydration and
storage of lactic acid bacteria</b>",
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<style type="text/css">p { margin-bottom: 0.25cm; direction: ltr; line-height: 120%; text-align: left; }</style><b>Doutora
Andrea Gómez-Zavaglia</b>, Center for Research and
Development in Food Cryotechnology, CIDCA-CONICET, Argentina.
<p><b>Nota biográfica</b>: Andrea Gómez-Zavaglia é
Investigadora Principal do Conselho Nacional de
Investigações Científicas e Técnicas (CONICET, Argentina) e
Directora do Centro de Investigação e Desenvolvimento em
Criotecnologia dos Alimentos (CIDCA), que depende do CONICET
e da Universidade Nacional de La Plata (UNLP, Argentina). A
sua área de trabalho abrange diversos aspectos da Ciência e
Tecnologia dos Alimentos com especial interesse na
preservação de bactérias lácticas e probióticos, obtenção e
aplicação de oligossacáridos prebióticos, e aproveitamento
de subprodutos agro-industriais na formulação de alimentos
funcionais.<br>
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<p><b>Abstract: </b>Fructo and galacto-oligosaccharides (FOS
and GOS, respectively) are well-known for their prebiotic
effects, that is, substrates (mainly carbohydrates) that are
selectively used by host microorganisms conferring a health
benefit. However, their protective effects during
dehydration, processing and storage of lactic acid bacteria
have been scarcely investigated. In this presentation, such
effects will be addressed with focus on the physico-chemical
properties behind. The understanding of the mechanisms
explaining the protective effect of FOS and GOS are
especially relevant as they provide a scientific background
supporting industrial applications beyond the health
associated effects.</p>
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<font face="Arial">Enviamos as nossas cordiais saudações<br>
<font size="2"><font size="+1"><br>
</font></font><span><span lang="EN-GB"></span></span><span></span></font><font
face="Arial"><font size="+1">Pedro Simões</font></font></div>
<div class="moz-forward-container"><font face="Arial"><font
size="+1"><font face="Arial"><span><span lang="EN-GB"><font
size="+1">Abel Ferreira</font></span></span></font></font><br>
<span><span lang="EN-GB"></span></span> </font>
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</font> <font face="Arial"><span><span lang="EN-GB"><font
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<div bgcolor="#FFFFFF"><font face="Arial">Contacto:<br>
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<div bgcolor="#FFFFFF"><font face="Arial">Abel Ferreira<br>
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<div bgcolor="#FFFFFF"><font face="Arial">Departamento de
Engenharia Química<span
class="gmail-m_-5396991042544463874Apple-converted-space"> </span><br>
</font> <font face="Arial"><br>
Faculdade de Ciências e Tecnologia<span
class="gmail-m_-5396991042544463874Apple-converted-space"> </span><br>
Universidade de Coimbra<span
class="gmail-m_-5396991042544463874Apple-converted-space"> </span><br>
3030-790 Coimbra - Portugal<span
class="gmail-m_-5396991042544463874Apple-converted-space"> </span><br>
Rua Sílvio Lima, Polo II<span
class="gmail-m_-5396991042544463874Apple-converted-space"> </span><br>
Tel.<span
class="gmail-m_-5396991042544463874Apple-converted-space"> </span><a
href="tel:%2B351%20239%20798%20729"
value="+351239798729" style="color:rgb(17,85,204)"
target="_blank">+351 239 798 729</a><span
class="gmail-m_-5396991042544463874Apple-converted-space"> </span><br>
Fax.<span
class="gmail-m_-5396991042544463874Apple-converted-space"> </span><a
href="tel:%2B351%20239%20798%20703"
value="+351239798703" style="color:rgb(17,85,204)"
target="_blank">+351 239 798 703</a></font></div>
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