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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... that BLA was effective in preventing the growth of SG and SH in all matrices. The effectiveness of BLA...”
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“... initial value. By culturing the bacterium on thin stillage and whey, there is a decrease in the acidity...”
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Subjects: “...food industry...”
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Subjects: “...effective diffusivity...”
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Subjects: “...Food safety...”
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“... of P. ostreatus, such as rice and bean straw, elephant grass and others. Few studies exist on the use of food...”
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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“... fortification by immersion was not effective due to the low infiltration of the acid blue 9 dye, used to predict...”
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“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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Subjects: “...Food and nutrition security...”
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“..., and decrease in vitro crude protein digestibility, regardless of the food additive. All treatments...”
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Subjects: “...Crude glycerin - Food additives...”
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Subjects: “...Food insecurity...”
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“... decrease of the content of iron (50%) and copper (16%), inhibiting the oxidation reactions and...”
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Subjects: “...Food consumption...”
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Subjects: “...organic food production...”
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