Acknowledgments
The authors would like to acknowledge the financial support provided by Coordena^ao de Aperfei(;oamento de Pessoal de Nivel
Superior (CAPES) (2952/2011) and Conselho Nacional de Desen- volvimento Cientifico e Tecnologico (CNPq) (477842/2011-9). The authors would also like to acknowledge Dr. Paulo Jose do Amaral Sobral of Laboratory of Food Technology (FZEA/USP) for allocation of the FTIR equipment and the Brazilian Nanotechnology National Laboratory (LNNano) for allocation of the TEM apparatus.