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decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
foods decreases » loss decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
and processing » food processing (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
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“... proving that it possesses, both higher content in phenolic compounds and higher antioxidant activity...”
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“... additives in foods, via rational manipulation of processing conditions after harvest and throughout storage....”
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Artigo
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Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
Assuntos:
“...Ready-to-eat (RTE) foods...”Acessar documento
Artigo
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“... a decrease in breastfeeding and an increase in the consumption of unhealthy and ultra‐processed foods...”
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Artigo
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
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“...Processing...”Acessar documento
Dissertação
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“... milk. High-pressure processing (HPP) is a non-thermal technology that can provide safe foods with...”
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Dissertação
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“... of soils and climates. However, the nutritional quality of this raw material decreases during its...”
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Artigo
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“... the values of the polar and dispersive components of the superficial tension, that are 3.32 and 25.24...”
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“...), (2) decrease hepatic glucose production in hepatic cells at 1 ng/mL in basal (17% and 16%, respectively), and...”
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Artigo
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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