“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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“... of obesity continues to increase and is growing concern in Portugal and Europe (Wijnhoven et ai., 2014). This...”
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Subjects: “...Rats and insulin...”
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Subjects: “...Rats and insulin...”
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“...), which is significant in terms of biodiversity and economic contribution to the VMD as it is one of the...”
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”
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Subjects: “...Ultra-processed food...”
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“... was found after Percoll® selection for ET2.5 and ET5. Interestingly, the number of nanoparticles...”
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Subjects: “...Ultra processed food...”
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Subjects: “...Food...”
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“... softness and spreadability (decrease of G , G and apparent viscosity and an increase of tan and melting...”
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“... rigidity of bioplastics as well as the water uptake capacity after 24h, however it involves a decrease...”
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“... effect (SR) and once the austenitic matrix becomes softer, the contribution of SR increases and that...”
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Subjects: “...Food....”
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Subjects: “...Food....”
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Subjects: “...Expenditures on processed food...”
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“... at 15, 30, and 240 days. At 15 and 60 days, a quadratic behavior was observed, varying according to the increase...”
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