BIOACTIVE PEPTIDES DERIVED FROM MEXICAN ARTISANAL CHEESES

LEUCINE AS A COADJUVANT THERAPY IN CANCER PRECLINICAL MODELS

PLANT POLAR LIPIDS AS POTENTIAL MODULATORS OF POSTPRANDIAL METABOLIC RESPONSES

INTERVAL (COFFEE BREAK)

Session presentation "RECENT ADVANCES IN FOOD SCIENCE AND NUTRITION – CYTED NETWORK"

FUNCTIONALIZATION OF NUTRACEUTICALS: EFFECT ON BIOLOGICAL ACTIVITIES AND TRENDS IN THEIR USE FOR THE DEVELOPMENT OF FUNCTIONAL FOODS

BIOTRANSFORMATION OF SELENIUM BY LACTIC ACID BACTERIA. NOVEL FUNCTIONAL FERMENTED BEVERAGES

UHPLC-MSN PROFILING OF PHLOROTANNIN-RICH DURVILLAEA INCURVATA AND LESSONIA SPICATA EXTRACTS OBTAINED BY MACROPOROUS RESIN PURIFICATION

CITRUS FLAVONOIDS AS PROMISING PHYTOCHEMICALS TARGETING DIABETES

POSTER SECTION

INTERVAL (LUNCH)

Session presentation "GUT MICROBIOTA AND COLONIC FERMENTATION"

DISCOVERING THE RELEVANCE OF FOOD DIGESTION AND COLONIC FERMENTATION EVALUATION IN MEXICAN FOODS: IMPACT OF BIOACTIVE COMPOUNDS IN HEALTH

NUTRITION, GUT MICROBIOTA AND OBESITY

EFFECTS OF IN VITRO DIGESTION AND EPITHELIAL TRANSPORT ON ANTI-INFLAMMATORY POTENTIAL OF BRAZILIAN RED PROPOLIS ENCAPSULATED WITH BREWERY WASTE SACCHAROMYCES CEREVISIAE

INTERVAL (COFFEE BREAK)

Session presentation "NEW FRONTIERS IN FUNCTIONAL FOODS"

THE ROLE OF PREBIOTIC GRAINS IN METABOLIC REGULATION: COLONIC FERMENTATION ASPECTS

TECHNOLOGICAL AND BIOACTIVE PROPERTIES OF COLLAGEN EXTRACTS OBTAINED FROM BULLFROG SKIN (Lithobathes catesbeianus)

MODERN NUTRITION FOR THE HEALTHY AND SUSTAINABLE DEVELOPMENT OF FOODS

CLOSING AND AWARDS