1. Laboratory
of Extraction, Applied Thermodynamics and Equilibrium, School of Food
Engineering, University of Campinas, Campinas, São Paulo, Brazil
2. Chemistry
Department, CICECO, University of Aveiro, Aveiro, Portugal
3. Instituto
de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Oeiras, Portugal
4. School
of Applied Sciences, University of Campinas, Limeira, São Paulo, Brazil