Buscas alternativas:
decreases areas » decreases breast (Expandir a busca), decreases airway (Expandir a busca), decreases aedes (Expandir a busca)
with decreases » with decreased (Expandir a busca), with decrease (Expandir a busca), with deceased (Expandir a busca)
areas decrease » urea decrease (Expandir a busca), areas increase (Expandir a busca), break decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decreases areas » decreases breast (Expandir a busca), decreases airway (Expandir a busca), decreases aedes (Expandir a busca)
with decreases » with decreased (Expandir a busca), with decrease (Expandir a busca), with deceased (Expandir a busca)
areas decrease » urea decrease (Expandir a busca), areas increase (Expandir a busca), break decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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Artigo
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... food waste (FW). These residues can be treated and recovered through anaerobic digestion processes...”
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“... food waste there is still a wide margin of improvement. As such, new ingredients are constantly tested...”
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Tese
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“... on the recovery of compounds with higher bioactive potential. A general decrease of EC50 values was...”
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“... was verified in the vitamin E level. Both processing and storage conditions resulted in products with...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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“... occur due to high roasting temperatures and/or the presence of smoke during drying. Some PAHs are...”
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Artigo