Palavra-chave: FOOD

TECHNOLOGY CHARACTERIZATION BRAZILIAN AMAZON AGENT BASED MODELLING INEQUALITIES COATING SUSTAINABLE DEVELOPMENT TECHNOLOGICAL FORESIGHT METHODS POLICY MASTICATION HIGH TEMPERATURE PRECONCENTRATION SYSTEM DYNAMICS MODELLING SELENIUM SPOUTED BED ATTITUDE ANALYSIS CONSUMER YERSINIA ENTEROCOLITICA GMF BIOTECHNOLOGY MARKET FLOUR EPIDEMIOLOGY DYES NATURAL GRASSLAND HPLC ANTHOCYANINS NITRITE SEGURANÇA WATER FLOW RATE SPECIATION PUBLIC HEALTH HIGH QUALITY DEHYDRATION IMPACTS NUTRITION PEELS SPRAY DRYING SUSTAINABILITY BIOFORTIFICATION SOCIAL REPRESENTATION PACKAGING EXTENSIFICATION DRYING SWALLOW AGRO-NANOTECHNOLOGY FOLIC ACID ENERGY HYDROPOWER WATER VAPOUR PERMEABILITY BY-PRODUCTS MUSCLE ACTIVITY SWALLOWING CRISPNESS HS-SPME TEXTURE IN VITRO DIGESTION BANANA CONSUMER PREFERENCE FLUORIDE, DENTIFRICE, ABSORPTION, DENTAL FLUOROSIS SALIVA ETAAS MILK ENERGY AND WATER NEXUS DIFFUSE REFLECTANCE