Palavra-chave: HIGH PRESSURE

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