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decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
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decrease toc » decrease the (Expand search), decreased to (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
food fitting » food fishing (Expand search), food listing (Expand search), food printing (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease on (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease toc » decrease the (Expand search), decreased to (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
food fitting » food fishing (Expand search), food listing (Expand search), food printing (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
“... 70ºC. The drying time of araticum seed decreases with increasing temperature. Among the best models fitted...”
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2
“... profitability concept discussed at Theory of Construction (TOC), in which the gain is defined as the index...”
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“... model, respectively. Regressions between observed and predicted data showed a higher fitting level...”
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“...) and added to low-density polyethylene (LDPE) films with the aim of producing an active film for food...”
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“... to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the...”
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12
“... the increase in the microwave power and the decrease in the load weight, the vacuum degree played...”
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13
“... to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the...”
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14
“... data were fit to seven mathematical models commonly used to describe the drying kinetics of food...”
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15
“..., showed satisfactory fits to the experimental data. The GAB model was used to analyze the fitting ability...”
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16
“...-sucrose interaction on soluble solids also determined the decrease of solid gain when solutes were...”
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17
“... model, showed satisfactory fits to the experimental data. The GAB model was used to analyze the fitting...”
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18
Chitosan/fucoidan multilayer nanocapsules as a vehicle for controlled release of bioactive compounds
“... a decrease of size occurred. A cationic bioactive compound, poly-L-lysine (PLL), was chosen to evaluate the...”Access document
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19
“... have been studied for food application, mostly working as texture modifiers and as vehicles...”
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20
“... and thermodynamic data for the interaction of FD&C Red n° 40 food dye with chitosan in aqueous...”
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