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between processing » between professions (Expandir a busca), between process (Expandir a busca), between processes (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease between » increase between (Expandir a busca), decree between (Expandir a busca), disease between (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)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
between processing » between professions (Expandir a busca), between process (Expandir a busca), between processes (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease between » increase between (Expandir a busca), decree between (Expandir a busca), disease between (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)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (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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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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“... pH, storage, food processing conditions, can be degraded leading to the consequent loss of bioactivity...”
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