“... satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and...”
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“...We investigated the alterations on bioactive compounds after treatments with ozonated water during...”
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Subjects: “...IncF plasmids; One Health; antibiotic resistance; chicken meat; copper feed supplementation; food...”
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Subjects: “...Food processing...”
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“... decrease of the oil:water ratio lead to a decrease of Hd for the cationic nanoemulsions (from 198 to 135...”
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Subjects: “...Food Contamination...”
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“.../g COD) after - days of operation. After - days of operation, CDW per liter started to decrease which...”
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Subjects: “...food...”
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“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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Subjects: “...Water recycling...”
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“... of nuts after drying for 6 hours at 45 °C. A random block experimental design with two treatments (nuts...”
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“...-type drier with respect to the physical, physicochemical and microbiological quality of nuts after...”
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“... decrease in scores for compliance with food safety practices was observed at T6. Supervision and refresher...”
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Subjects: “...Food quality...”
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Subjects: “...Food preparation...”
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Subjects: “...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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Subjects: “...Food intake...”
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Subjects: “...Food consumption...”
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Subjects: “...Food packaging...”
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