Palavra-chave: BIOACCESSIBILITY

PHOSPHORUS MILK-BASED DRINK EPICATECHIN CARBOHYDRATES IRON-PEPTIDES ZINC MOLECULAR DOCKING CURCUMIN CHOLESTEROL OXIDES INFANT CEREAL SOY-BASED BEVERAGES MICROENCAPSULATION ANTI-INFLAMMATORY CHOCOLATE ADMET PREDICTION ICP OES FOOD SAFETY METALS LEITE PROTEIN OXIDATION LIPOSOME ANTIOXIDANTS CACTACEAE EDIBLE INSECTS MICROENCAPSULATED ACTIVE NANOPARTÍCULAS PROCYANIDIN EUGENIA STIPITATA BRAZILIAN FRUITS BROCOLIS SPROUT TOP-DOWN TRANS-CINNAMIC ACID NATURAL PIGMENTS RISK ASSESSMENT MIP OES ICP-MS BIOFORTIFICATION CATECHIN THEORETICAL CALCULATIONS DIALIZABILITY DIARY BEVERAGES IN VITRO DIGESTION METHOD BABY FOODS CHOCOLATE DRINK POWDER FERRO IN VITRO DIGESTION METALLIC ELEMENTS MAROLO BIOAVAILABILITY POLYPHENOLS METALLIC IONS ADMET ELECTROSPRAYING ANTIOXIDANT GLUCOSINOLATES ANTIOXIDANT PROPERTIES INORGANIC CONSTITUENTS SPECTROMETRY FOOD DESIGN ANTHOCYANINS SULFORAPHANE ENCAPSULATION MINERALS TOMATOES APIS MELLIFERA CAROTENOID PHENOLIC COMPOUNDS BREAKFAST CEREAL ANTHOCYANIN BIOACTIVE COMPOUNDS MOLECULAR COUPLING FUNCTIONAL FOOD CACO-2 CELL LIPID OXIDATION CACO-2 CELLS FOOD SCIENCE