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“... processes applied to the final product. The identification and authentication of food have an important role...”
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“... to attract consumers. Therefore, frying processes in oil promote a reduction in humidity, an increase in oil...”
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“...Mushrooms are very perishable foods due to their high susceptibility to moisture loss, changes...”
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“... due to hypolactasia, promoving the need to consume dairy foods with low content of this carbohydrate...”
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“... due to hypolactasia, promoving the need to consume dairy foods with low content of this carbohydrate...”
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“...Silage is the most used method for preserving bulky foods. The main nutritional component of these...”
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“... as a functional component in prepared foods and is one of the most important sources of energy for humans. However...”
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“... as a functional component in prepared foods and is one of the most important sources of energy for humans. However...”
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“... in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated...”
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