Palavra-chave: BIOACCESSIBILITY

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