Palavra-chave: LIPID OXIDATION

TOCOPHEROL GAMMA-IRRADIATION FOOD DESIGN ANTHOCYANIN PROTEIN OXIDATION BIOACCESSIBILITY EPA VITAMIN HPLC-DAD-ESI-MSN ANTIBACTERIAL EFFECT PRESERVATION METHOD SCANNING ELECTRON MICROSCOPY SPRAY DRYER HYGROSCOPICITY NUTRITIONAL QUALITY INDEXES GUM ARABIC FUNCTIONAL PROPERTIES OF PROTEIN CAROTENOID MORPHOLOGY EDIBLE INSECTS RESPONSE SURFACE CHOLESTEROL OXIDES NATURAL PIGMENTS PEANUT SKIN SUPPLEMENTATION SPRAY DRYING PHENOLIC COMPOUNDS DHA BABASSU COCONUT MILK POWDER CHICKEN MEAT SCREENING DESIGN ORBIGNYA PHALERATA MART. MALTODEXTRIN SHRIMP CHARQUE