Palavra-chave: FUNCTIONAL FOODS

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