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Mostrando 1 - 20 resultados de 1.212 para a busca '(( decrease or decrease nuts processing ) OR ( decrease foods decreases that decrease ))*', tempo de busca: 0,77s Refinar Resultados
1
Publicado em 2018
“...Abstract Background: Functional foods such as flaxseed have been commonly consumed to prevent...”
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Artigo
4
Publicado em 2020
“... articles demonstrated that consuming functional foods that contain vitamins, probiotics, isoflavones and...”
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Artigo
5
Publicado em 2022
“... of foods shelf-life. In this work, the feasibility of HS/RT was evaluated using cow’s raw milk and cow...”
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6
Publicado em 2024
“... functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer...”
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Artigo
8
Publicado em 2015
“..., being a key process that leads to tumor development. Excessive angiogenesis occurs when diseased cells...”
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9
Publicado em 2023
“... production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that...”
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Artigo
10
Publicado em 2023
“... production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that...”
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Artigo
11
Publicado em 2023
“... production was evaluated as a circular economy-oriented alternative for valorising industrial tomatoes that...”
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Artigo
14
Publicado em 2021
“... by a phase with constant drying rate, and final a decrease of drying rate and temperature increasement. The...”
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Artigo
16
Publicado em 2021
“... in the two surveys was estimated according to sex, age and income. This study presents the foods that had...”
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Artigo
17
Publicado em 2017
“...Pulses are currently considered as functional gluten-free foods, which could be included...”
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18
Publicado em 2019
“...Introduction: Functional foods are those that promote health and well-being and/or decrease the...”
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Artigo
19
Publicado em 2016
“... ingredient for cottage cheese, after proving that it possesses both higher content of phenolic compounds and...”
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Artigo
20
Publicado em 2016
“... for incorporation into foods in order to confer bioactivity to the final products. However, it should be highlighted...”
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