Palavra-chave: GUM ARABIC

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