Buscas alternativas:
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decreases acid » decreases and (Expandir a busca), decreases lactic (Expandir a busca), decreases acute (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), acid increase (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decreases acid » decreases and (Expandir a busca), decreases lactic (Expandir a busca), decreases acute (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), acid increase (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
1
“... snacks with acceptable quality. The effects of the extrusion processing on fiber (soluble and insoluble...”
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Artigo
2
3
4
5
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8
“... detection reduced throughout gastrointestinal digestion, and also several processing techniques, like...”
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9
10
“... de características físico-químicas básicas, além da concentração dos principais CF (ANT, flavonóis, ácidos fenólicos...”
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Tese
11
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Tese
12
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15
“... concentradas do soro de leite (WPC) incorporado com agentes antioxidantes (ácido cítrico-AC e ácido ascórbico...”
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Dissertação
16
17
“... nutricional, por apresentar redução dos teores de lipídios, ácidos graxos saturados, carboidratos e calorias...”
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Dissertação
18
19
“... 2,2’- azinobis (3-etilbenzenotiazolina-6-ácido sulfônico – ABTS), teores de sólidos solúveis (ºBrix) determinado...”
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Dissertação
20