“..., the ET effect on the quality of SpCau cryopreserved in EYFE remains unknown. Distinct from SpEJ, SpCau...”
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Subjects: “...Food processing...”
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Subjects: “...Food advertisement...”
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Subjects: “...Food and nutrition education...”
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Subjects: “...Food Addiction...”
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Subjects: “...Food processing...”
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“... or supplemented with 7.5% of partially hydrolyzed guar gum. After 4 weeks of experiment, food intake, body weight...”
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“... capacity. After 2 months of feed production, 12 young Beagle dogs received either curcumin-containing food...”
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“...In clinical practice, variable periods of food restriction, partial or total, are common due...”
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“... cholesterol and fat contents on dry basis exhibited a significant decrease (p<0.05) after cooking....”
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“... contamination was detected, 1.78 μg/kg for non-smoked beans and 66 μg/kg for smoked cocoa beans. After roasting...”
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“..., only the intensity of red showed a linear decrease as the chitosan concentration increased, and after...”
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“...The present paper describes the effect of metals ions on the in vitro availability of enoxacin...”
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“... at 4 degrees C. After 12 days of refrigerated storage, a significant decrease in O-2 was promoted in PLA films...”
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“... at 4 C. After 12 days of refrigerated storage, a significant decrease in O2 was promoted in PLA films, and the...”
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“...Consumers demand for high quality food stuffs with no preservatives and with extended shelf-life...”
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“...) and hydrophilic (polar head) properties in the same molecule, and are widely applied in the food...”
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“... to modulate the intestinal function. However, anthocyanin shows a different effect depending on its origin...”
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