Palavra-chave: BIOACCESSIBILITY

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