Palavra-chave: INULIN

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