“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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Subjects: “...food processing...”
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“...Abstract Background: Functional foods such as flaxseed have been commonly consumed to prevent...”
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Subjects: “...thickness decreases...”
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“... rates. They also presented higher hunger, desire to eat, and desire to eat sweet and salty foods. Peanut...”
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Subjects: “...Potato skin flour...”
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Subjects: “...Omega-3 and omega-6 fatty acids...”
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“...The economic viability of the inclusion of acid flour silage of pirarucu residues in diets...”
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“... functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer...”
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“... of fresh foods and an increase in the intake of industrialized products, including by children. Objective...”
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Subjects: “...lactic acid bacteria...”
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Subjects: “...Food, diet and nutrition...”
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“... articles demonstrated that consuming functional foods that contain vitamins, probiotics, isoflavones and...”
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Subjects: “...Foods....”
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“... of foods shelf-life. In this work, the feasibility of HS/RT was evaluated using cow’s raw milk and cow...”
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“... ingredient for cottage cheese, after proving that it possesses both higher content of phenolic compounds and...”
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“... percentage of monounsaturated fatty acids (MUFA), particularly oleic acid, and polyunsaturated fatty acids...”
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“...Tese de doutoramento em Food Science and Technology and Nutrition...”
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