“... the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found...”
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Subjects: “...Nutritional composition...”
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“..., Brine B, a reduced-sodium brine, containing 4% NaCl + 4% KCl. After the fermentation the olives were...”
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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Subjects: “...Nutritional quality...”
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“...It is known that heat treatment can lead to physical and chemical changes that can decrease...”
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“... compounds with proved antioxidant potential [3]. Herein, after evaluation of 2,2-diphenyl-1-picrylhydrazyl...”
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Subjects: “...textural properties...”
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“... jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high...”
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“... (mainly in rocket and spinach), while after drying, there was a significant decrease. A positive effect...”
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“... safe products without jeopardizing their nutritional properties. In this context, this work aimed...”
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Subjects: “...Nutritional warnings...”
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“... growth, wood density and nutritional concentration of 60 Pinus taeda trees treated with 6 different doses...”
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Subjects: “...Animal nutritional physiological phenomena...”
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“... nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying...”
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Subjects: “...Nutritional composition...”
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Subjects: “...Starch properties...”
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Subjects: “...Nutritional stress...”
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“... fruits wrapped in aluminum. Ascorbic acid shows a decrease in all treatments after freezing but remains...”
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