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Mostrando 1 - 20 resultados de 72 para a busca '(( decrease rapid decrease event processing ) OR ( decrease foods decreases α decrease ))*', tempo de busca: 1,00s Refinar Resultados
1
Publicado em 2018
“...Abstract Background: Functional foods such as flaxseed have been commonly consumed to prevent...”
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Artigo
2
Publicado em 2025
“... at concentrations of 6.83 and 5.40 mg/mL, in addition to additive effects between these extracts in the decrease...”
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Artigo
4
Publicado em 2021
“... a noticeable decrease was observed in hazelnut, independently of the plant biostimulant, compared with the...”
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5
Publicado em 2019
“...Introduction: Functional foods are those that promote health and well-being and/or decrease the...”
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Artigo
6
Publicado em 2015
“.... Consequently, soy-based foods would find a broader approval if the ROs were removed from soybean products...”
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Artigo
7
Publicado em 2022
“... during the heating process of carbohydrate-rich foods, such as potato chips and breakfast cereals...”
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Artigo
10
Publicado em 2024
“... of a decrease in tensile strength and Young’s Modulus values and an increase in elongation at break. Regarding...”
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Artigo
11
Publicado em 2023
“..., a transformação de fase anatase rutilo antecede a ocorrência do evento flash, enquanto (ii) em altos campos...”
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Tese
12
Publicado em 2015
“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Artigo
15
por Matos, J.
Publicado em 2021
“... one of the most promising and innovative sources of novel functional foods that can favourably affect...”
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16
Publicado em 2023
“... belongs to the top nine of most allergenic foods, among milk, eggs, shellfish, tree nuts, peanuts, wheat...”
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17
Publicado em 2017
“... processing variables and conditions used, particularly extrusion temperatures (that promotes the decrease...”
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18
Publicado em 2018
“... convenience and health benefits. The growth of this sector has promoted the introduction of new foods and the...”
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19
Publicado em 2016
“... been highlighted in the scientific community by allow rapid and low cost evaluation, within an accuracy...”
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