Palavra-chave: HIGH PRESSURE

ÁGUA DE COCO CO2 EQUILÍBRIO SÓLIDO-LÍQUIDO CONTACT ANGLE MICROBIAL INACTIVATION BIOACTIVE COMPOUND FATTY ACID ETHYL ESTER (FAEE) HOMOGENIZATION PURPLE CORN COB FUNCTIONAL PROPERTIES INTERFACIAL TENSION COCNUT WATER ALTA PRESSÃO LAURIC ACIDS ORANGE JUICE ANTIOXIDANT ACTIVITY ANTHOCYANINS SOY PROTEIN SOLID?LIQUID EQUILIBRIUM PHASE DIAGRAMS SOLID-LIQUID EQUILIBRIUM PVT PROPERTIES HIGH TEMPERATURE MODELING