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“...This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile...”
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“... analyzed properties of the pressurized gel showed significant changes after the storage period. The highest...”
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“... to a protein by an oligosaccharide transferase. The protein is then transferred to the Golgi where the glycan...”
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“... polyphenols decrease during this process. The thermal processing of Madeira wines favours the development...”
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“... micronization and extrusion processes, are reported. Micronization and extrusion are based on the decrease...”
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“...% and friction coefficient (μ) ranged from 0.45 – 1.06 as the chemical composition changed....”
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“... for particle size fractions, chemical and mineralogical composition, the last two carried out after particle...”
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“...This work was carried out at the DCA-ESAL, in Lavras, MG, Brazil, to study the processing...”
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