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Mostrando 1 - 20 resultados de 255 para a busca '(( decrease asian decrease decrease processes ) OR ( cooking the decrease decrease after ))*', tempo de busca: 0,90s Refinar Resultados
1
Publicado em 2015
“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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2
Publicado em 2020
“... quality and quantity of proteins available in the beans before and after hydration and cooking. The grains...”
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3
Publicado em 2022
“... at 6 and 70°C, after the inoculation of a Brazilian strain. The kinetics of C. jejuni survival showed...”
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4
Publicado em 2022
“... at 6 and 70°C, after the inoculation of a Brazilian strain. The kinetics of C. jejuni survival showed...”
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8
Publicado em 2024
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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11
Publicado em 2019
“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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12
Publicado em 2011
“... through cooking procedures is 5 minutes after the water starts boiling, and also that, cooking in the...”
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13
Publicado em 2022
“... intervention group reported a decrease in the addition of salt when cooking (p = 0.037), an increase in the...”
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14
Publicado em 2023
“...). Heating at 75℃ effectively suppressed the decrease in hardness and increase in total volatile basic...”
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18
Publicado em 2021
“...Macroalgae are a biological group that has mainly been used in Asian countries; however, the...”
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20
Publicado em 2010
“... grains provided reduction in cooking time, and the maximum hydration was attained after 12.5 hours...”
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