Buscas alternativas:
work processing » word processing (Expandir a busca), cork processing (Expandir a busca), pork processing (Expandir a busca)
increase work » increases work (Expandir a busca), increase corn (Expandir a busca), decrease work (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 on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on increase » on increased (Expandir a busca), an increase (Expandir a busca), in increase (Expandir a busca)
work processing » word processing (Expandir a busca), cork processing (Expandir a busca), pork processing (Expandir a busca)
increase work » increases work (Expandir a busca), increase corn (Expandir a busca), decrease work (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 on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on increase » on increased (Expandir a busca), an increase (Expandir a busca), in increase (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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“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
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“...Food products such as breads, cakes, crackers, meringues, ice creams and several bakery items...”
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Artigo
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“... enhanced when HHP was applied together with a temperature increase to 50℃, for 15 or 25 min. Processing...”
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Artigo
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“...Food allergies are caused by abnormal immune responses to food components (allergens), namely...”
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“... favorable characteristics, this compound has been widely used as a natural food biopreservative. On the...”
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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
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“..., increases food waste. As an alternative, active materials have emerged, i.e., materials capable...”
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Dissertação