Palavra-chave: CARRIER AGENTS

ANTIOXIDANT ACTIVITY TEMPERATURE SPRAY DRYING MICROENCAPSULATION ANTHOCYANINS SOY PROTEIN ISOLATE EMULSIFYING CAPACITY MICROSTRUCTURE MUSSEL PROTEIN HYDROLISATE VOLATILE COMPOSITION MUSSEL FLAVOR GORDON TAYLOR MODEL DIFFERENTIAL SCANNING CALORIMETRY CRITICAL MOISTURE FATOR DE PROTEÇÃO SOLAR ATIVIDADE ANTI-OXIDANTE IN VITRO OLEO DE CAFÉ VERDE