Palavra-chave: GUM ARABIC

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