Palavra-chave: EDIBLE INSECTS

FOOD DESIGN HUMAN FOOD ANTHOCYANIN PROTEIN OXIDATION BIOACCESSIBILITY CAROTENOID FOOD SECURITY INSECT CULTIVATION CHOLESTEROL OXIDES NATURAL PIGMENTS ECO-INNOVATION WILD EDIBLE PLANTS VALUE CHAIN MELIPONICULTURE SUSTAINABILITY BIODIVERSITY ANIMAL FEED LIPID OXIDATION ANIMAL NUTRITION