Palavra-chave: FUNCTIONAL FOODS

NON-CONVENTIONAL FRUIT METABOLITES EMERGING TECHNOLOGIES FLOW CYTOMETRY RESISTANT STARCH SENSORY ANALYSIS PREBIOTIC CAROTENOIDS FRUCTOOLIGOSACCHARIDE PANDEMIC WHEAT FLOUR HEALTH EFFECTS ANALYSIS OF PHENOLICS IN NATURAL PRODUCTS HEALTH BENEFITS GALACTOOLIGOSACCHARIDE HYPERCALORIC DIET EMERGING TECHNOLOGIES SYNBIOTIC FRUIT BAR EQUUS ASINUS WHEY PROTEIN ISOLATE; NUTRIENTS INULIN ANGIOTENSIN CONVERTING ENZYME DURUM WHEAT SEMOLINA ENZYMATIC HYDROLYSIS DIABETES MELLITUS NUTRITION FRUCTANS FOOD INTAKE DIET XYLOOLIGOSACCHARIDE MICROENCAPSULATION DAUCUS CAROTA EXTRACTION AND PURIFICATION OF BIOACTIVE COMPOUNDS FOOD SAFETY BRAZILIAN NATIVE FRUIT HEALTH BRAZIL ORA-PRO-NÓBIS PREBIOTICS BIOACTIVE COMPOUNDS INNOVATION POTENTIAL MANGABA B-GLUCAN OBESITY MALTOOLIGOSACCHARIDE BENEFICIAL MICROBE ENCAPSULATION METHODS BLOOD PRESSURE THERAPEUTIC PLANTS SUSTAINABILITY COOKIES FOOD INDUSTRIES FOOD DESIGN ACAI FRUIT INFLAMMATION PROBIOTIC DAIRY PRODUCTS CAFETERIA DIET ADVANCED EXTRACTION AND PURIFICATION TECHNIQUES FIBERS ANTHOCYANINS BETA VULGARIS BIOACTIVITIES HEPATIC STEATOSIS ASSAI BERRY IMMUNOMODULATION SHELF LIFE DYSLIPIDEMIA BLACKBERRY MICROBIOME INOVATION TOOL GUT-LUNG AXIS BRAZILIAN BIODIVERSITY IMMUNE SYSTEM FOOD PROCESSING POLYPHENOLS ANTIOXIDANT ACTIVITY PHENOLIC COMPOUNDS