Buscas alternativas:
thermal processing » the processing (Expandir a busca)
decrease thermal » decreased thermal (Expandir a busca), increased thermal (Expandir a busca), disease thermal (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)
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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
thermal processing » the processing (Expandir a busca)
decrease thermal » decreased thermal (Expandir a busca), increased thermal (Expandir a busca), disease thermal (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)
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)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
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“... for application in today's advanced food technologies. Processing is necessary to engender a range...”
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Artigo
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“... pear pomace rheological properties. YPE addition induced a decrease in the apparent viscosity and...”
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Artigo
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“.... Among these technologies is high pressure processing (HPP), which is a non-thermal food preservation...”
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“... processing (HPP) and enzymatic hydrolysis, with cellulase, to assist the initial step of cellulose...”
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Dissertação
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