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Showing 1 - 20 results of 411 for search '(( decrease not decrease nutritional properties ) OR ( decrease toc decrease decrease after ))*', query time: 1.03s Refine Results
1
Published 2022
“.... Although the incorporation of the 9% of chestnut flour did not reveal drastic changes in the nutritional...”
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3
Published 2018
“... in order to decrease the occurrence of chronic diseases, which are constantly related to an inadequate diet...”
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4
Published 2020
“... texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with...”
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Article
5
Published 2020
“... pastes consisting of 35% baru almond (P1). However, a decrease in ash, protein and carbohydrate contents...”
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Article
6
Published 2020
“...% de amêndoa de baru e 17.5% de avelã (P2) obtiveram as maiores notas para aparência e textura. Conclui...”
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Article
8
Published 2018
“..., Brine B, a reduced-sodium brine, containing 4% NaCl + 4% KCl. After the fermentation the olives were...”
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Article
9
Published 2017
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Master thesis
11
Published 2023
“... in the pet food market for both their nutritional value as well as their particular properties. One...”
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Doctoral thesis
12
Published 2023
“...It is known that heat treatment can lead to physical and chemical changes that can decrease...”
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Article
15
Published 2018
“... extrusion (E) treatment. Physicochemical, crystalline, thermal and morphological properties were assessed...”
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Article
16
Published 2021
“... composition and textural properties of wieners were also determined on manufacturing day. Results revealed...”
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Article
17
Published 2015
“... digestion conducted to a decrease in antibacterial activity, but not in antifungal and demelanizing...”
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Article
18
Published 2024
“..., nutritional, and sensory aspects, depending on the food and oil properties and the frying process. In this...”
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Article
19
Published 2022
“... by microencapsulated fish oil (FO) on rheological characteristics, nutritional features (proximate composition and...”
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Article
20
Published 2020
“... of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry...”
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