Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
based processing » laser processing (Expandir a busca), and processing (Expandir a busca), seed processing (Expandir a busca)
decrease based » decreased base (Expandir a busca), decrease blood (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
based processing » laser processing (Expandir a busca), and processing (Expandir a busca), seed processing (Expandir a busca)
decrease based » decreased base (Expandir a busca), decrease blood (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Artigo
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“... homogenization based on a 24 level factorial design. Results show that processing parameters such...”
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Artigo
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“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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8
“.... Among these technologies is high pressure processing (HPP), which is a non-thermal food preservation...”
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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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“... products and the application of food reformulation strategies based on salt/animal fat partial or total...”
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Tese
15
“...Vegetables drying plays an important role in the field of food dehydration, being a very old...”
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Dissertação
16
“... issues faced by food industry. In potatoes, productivity decrease due to impacts and physical damages can...”
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Dissertação
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