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when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease when » decrease the (Expandir a busca), decreases wheat (Expandir a busca), decrease their (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease when » decrease the (Expandir a busca), decreases wheat (Expandir a busca), decrease their (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Artigo
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
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“...Processing...”Acessar documento
Dissertação
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“... processes such as cutting, peeling and slicing, but preserve characteristics of a fresh food. When processed...”
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Dissertação
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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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“.... Concerning biofilm mass, no significant variation (increase or decrease) was detected after...”
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Artigo
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“... variation (increase or decrease) was detected after 12 h of surfactant treatment. This study highlights the...”
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“..., a decrease of bioactivity was observed after seven days under storage in fridge, when the extracts were...”
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