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foods decreases » loss decreases (Expand search)
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“... 6 kGy doses) and storage time (at 0, 6 and 12 months) were evaluated and compared. Macrolepiota procera...”
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3
“... processes applied to the final product. The identification and authentication of food have an important role...”
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“... and give rise to new products. Many drying processes have been used for the production of powdered...”
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Article
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“... of the main processes for preserving and maintaining the quality of food products for distribution...”
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Conference object
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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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Article
11
“... of functional foods with high folate content. Additionally, fermentable bioactive compounds with functional and...”
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Doctoral thesis
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“... to a point beyond which the efficient utilization of sugars is reduced and product formation decreases. The...”
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16
“... or foods containing raw eggs. However, the use of appropriate procedures of cooking and frying can...”
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Article
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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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Article
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“... a diet composed of foods rich in sugar and fat equivalent to the poor diet of the current population. The...”
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Article