Showing 1 - 20 results of 501 for search '(( decrease on decrease food processing ) OR ( decrease skins decrease risk increase ))*', query time: 0.97s Refine Results
12
Published 2013
... be used to understand increases and decreases in mycotoxin levels in foods, on the basis that...
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18
Published 1981
... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...
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19
Published 2019
.... Moreover, these changes increase the bio accessibility of bioactive compounds present in the food matrix...
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20
Published 2020
...The aim of this research was to evaluate the influence of high-pressure processing on the barrier...
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