Palavra-chave: GUM ARABIC

INLET AIR TEMPERATURE POLYMER INTERACTION GELATIN MALTODEXTRIN ASCORBIC ACID CAROTENOIDS ANTIOXIDANT CAPACITY WHEY PROTEIN CONCENTRATE ANTHOCYANINS POWDER SPRAY DRYING SORPTION ISOTHERMS BABASSU COCONUT MILK POWDER ENCAPSULATION PEQUI PULP POWDER WATER SOLUBILITY GLASS TRANSITION TEMPERATURE MODIFIED STARCH BACTERIOCIN ARROWROOT STARCH MICROENCAPSULATION SPRAY DRYER EUTERPE EDULIS MARTIUS MORPHOLOGY FOODBORNE PATHOGENS BIOPRESERVATION HYGROSCOPICITY WATER VAPOUR PERMEABILITY ANTIOXIDANT PROPERTY HIGROSCOPICITY LIPID OXIDATION COMPLEX COACERVATION SOY PROTEIN ISOLATE