Palavra-chave: LIPID OXIDATION

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