Palavra-chave: INULIN

EXTRACTION MEAT EMULSION MICROENCAPSULATION HOT WATER EXTRACTION METABOLIC STATUS VACUUM DRYING SODIUM CASEINATE FUNCTIONAL FOODS MATHEMATICAL MODEL VISCOSITY MICROSTRUCTURE THERMAL EFFICIENCY PROBIOTICS ENCAPSULATION EFFECTIVE DIFFUSIVITY SIMULATED DIGESTION PRODUCT YIELD GEL CELL MORPHOLOGY STICKNESS FAT REDUCTION PREBIOTIC DRYING KINETIC EMULSION GEL PROBIOTIC SYNBIOTIC STABILITY MECHANICAL PROPERTIES SODIUM REDUCTION DRYING RATE