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foods decreases » loss decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
and processes » and process (Expandir a busca), and processing (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
and processes » and process (Expandir a busca), and processing (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease or (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... 6 kGy doses) and storage time (at 0, 6 and 12 months) were evaluated and compared. Macrolepiota procera...”
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“... processes applied to the final product. The identification and authentication of food have an important role...”
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“... of functional foods with high folate content. Additionally, fermentable bioactive compounds with functional and...”
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Tese
8
“... consumption of yogurt containing B. coagulans GBI-30 6086 decreases triglycerides and glucose levels and...”
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Artigo
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“... observed in quilombola individuals makes them more susceptible to a decrease in oral pH and, as a result...”
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Artigo
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“...), (2) decrease hepatic glucose production in hepatic cells at 1 ng/mL in basal (17% and 16%, respectively), and...”
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Artigo
14
“... to a point beyond which the efficient utilization of sugars is reduced and product formation decreases. The...”
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15
“... or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can...”
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Artigo
16
“... of the main processes for preserving and maintaining the quality of food products for distribution...”
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Artigo de conferência
18
“... in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated...”
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Artigo
19
“... reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount...”
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Artigo
20
“... the processes of production, distribution and food consumption with guidance from the triangulation...”
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Dissertação