Palavra-chave: FUNCTIONAL FOOD

HONEY ORAL HEALTH LIPOSOME EMERGING TECHNOLOGY BIOACCESSIBILITY CHEMICAL CHARACTERIZATION FRUCTOOLIGOSACCHARIDES PERIODONTAL DISEASES WHEY PROTEIN ISOLATE DIETARY FIBER COMPLEMENTARY THERAPY ANTIBIOFILM ACTIVITY OBESITY BETA VULGARIS CACTACEAE CURCUMIN ARTERIAL BLOOD PRESSURE ENCAPSULATION HONEYDEW GLUTEN FREE ANTIMICROBIAL ACTIVITY ANTIOXIDANT GREEN CHEMISTRY THERAPY ORA-PRO-NOBIS PHENOLIC COMPOUNDS SOY PREBIOTIC FOOD STABILIZATION ANTICANCER ANTIPROLIFERATIVE ACTIVITY ANTICHOLINESTERASE ACTIVITY WILD PLANTS DAIRY PRODUCT BREAD ANTIULCER PROPERTY MOLLUSCICIDAL ACTIVITY CONSTIPATION ELECTROSPRAYING ANGIOTENSIN CONVERTING ENZYME ENZYMATIC HYDROLYSIS YEAST PEPTIDE EXTRACT CAKE DYSLIPIDEMIA CHILD