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of processing » and processing (Expandir a busca), of process (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
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“... environmental sustainability. Even tough pet food has always been considered as a valuable asset in reducing...”
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Tese
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“... processes such as cutting, peeling and slicing, but preserve characteristics of a fresh food. When processed...”
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Dissertação
6
“... healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design...”
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Artigo
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“... / spherification is a new method of food processing, which can be applied to the fruit pulp, the process consists...”
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Dissertação
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“... the cashew pseudo-fruit processing as an added-value ingredient to the food industry....”
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Dissertação
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“...The green bean has organoleptic and nutritional characteristics that make it an important food...”
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Tese
12
“... fractions generated during processing and may represent between 14% and 60% of total grains. The processing...”
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Dissertação
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“... decreased by both bread or rice mastication. This may be of clinical relevance since food olfactory...”
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Artigo
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“... processing and storage, it can be easily exposed to contamination that may be responsible for microbial...”
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“... in prokaryotic hosts may lead to the activation of the immune system and to the degradation of this molecule...”
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20
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Acessar documento
Dissertação