Palavra-chave: LIPID OXIDATION

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