“...Severe food restriction (FR) impairs cardiac performance, although the causative mechanisms remain...”
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Subjects: “...Food processing...”
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Subjects: “...Food...”
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“...-δ in the first 30 s after the application of the pulse, followed by a decrease 1 min after pulsation. This...”
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Subjects: “...textural properties...”
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“...; however, a decrease occurred with the application of the treatments, when compared to the control...”
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“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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“... decrease in setback and breakdown viscosity after irradiation suggested an indication that it may...”
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“... a bacteriostatic effect after 24hours of exposure. In addition, the MIC provided a significant (P<0.05) decrease...”
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“... (mainly in rocket and spinach), while after drying, there was a significant decrease. A positive effect...”
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“... similar appearance to those immediately after treatment. A significant decrease in water activity...”
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“... or minimally processed food products. Thus, research has focused on processes that assure safe products without...”
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“... it tended to decrease after 6-mo storage. In sensory descriptive analysis, browning and turbidity was...”
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“... from cheeses. Various organic acids were used to decrease pH down to approximately 3. In a preliminary...”
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“... batch, samples of raw meat (n=3), batter before maceration (n=3), batter after 3- or 4-day maceration...”
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“... natural or minimally processed food products. Therefore, research has focused on processes that assure...”
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“... nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying...”
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“...Food industry is focused on the development of novel functional foods containing health promoting...”
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