Accepted Manuscript Enrichment of waste yeast with bioactive compounds from grape pomace as an innovative and emerging technology: Kinetics, isotherms and bioaccessibility Fernanda Thaís Vieira Rubio, Giselle Maria Maciel, Marcos Vieira da Silva, Vanesa Gesser Corrêa, Rosane Marina Peralta, Charles Windson Isidoro Haminiuk PII: S1466-8564(17)30470-8 DOI: doi: 10.1016/j.ifset.2017.09.004 Reference: INNFOO 1842 To appear in: Innovative Food Science and Emerging Technologies Received date: 26 April 2017 Revised date: 8 August 2017 Accepted date: 11 September 2017 Please cite this article as: Fernanda Thaís Vieira Rubio, Giselle Maria Maciel, Marcos Vieira da Silva, Vanesa Gesser Corrêa, Rosane Marina Peralta, Charles Windson Isidoro Haminiuk , Enrichment of waste yeast with bioactive compounds from grape pomace as an innovative and emerging technology: Kinetics, isotherms and bioaccessibility, Innovative Food Science and Emerging Technologies (2017), doi: 10.1016/j.ifset.2017.09.004 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.