Showing 1 - 18 results of 18 for search '(( decrease at decrease colour properties ) OR ( decrease _ decrease decrease after ))~', query time: 0.85s Refine Results
2
Published 2022
... properties. This factor is critical in industrial juice manufacture, whose freshness is essential. This study...
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7
... raised hypothesis that the nitrate addition could decrease decolourisation rates and catalytic properties...
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Master thesis
9
Published 2019
... loss after frying, slight lower moisture content, higher hardness (crispness), and a lighter colour...
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Master thesis
10
... by stunted growth, unriped cane wood, leaf rolling, yellowing or reddening (depending on berry colour), and...
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11
Published 2018
... formulations, indicates that they were mainly used to adjust pigment properties and not as a means to decrease...
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14
16
... verified the conservation of the nutritional properties of tucumã pulp in natura, using vacuum packaging...
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Master thesis
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