Palavra-chave: LIPID OXIDATION

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