Buscas alternativas:
thermal processing » the processing (Expandir a busca)
decrease thermal » decreased thermal (Expandir a busca), increased thermal (Expandir a busca), disease thermal (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease price » decrease pro (Expandir a busca), decrease risk (Expandir a busca)
price decrease » price increase (Expandir a busca), juice decreases (Expandir a busca), price increases (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)
thermal processing » the processing (Expandir a busca)
decrease thermal » decreased thermal (Expandir a busca), increased thermal (Expandir a busca), disease thermal (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
decrease price » decrease pro (Expandir a busca), decrease risk (Expandir a busca)
price decrease » price increase (Expandir a busca), juice decreases (Expandir a busca), price increases (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)
1
2
3
“... continuous-flow microwave thermal processing of cloudy apple juice. Dielectric and electric properties...”
Acessar documento
Acessar documento
Tese
4
5
6
“... substances 4,5-dimethyl-2,6-octadiene and methyl ester linolenic acid was not affected by thermal processing...”
Acessar documento
Acessar documento
Artigo
7
8
9
10
11
12
Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
Acessar documento
Acessar documento
13
14
15
16
Assuntos:
“...Glycine max; edamame; isoflavones; oligossacharides; thermal processing...”
Acessar documento
Acessar documento
Artigo
17
18
19
“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
Acessar documento
Acessar documento
Artigo
20