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Showing 1 - 20 results of 143 for search '(( decrease the decrease food processing ) OR ( decrease or decrease after decrease ))~', query time: 1.23s Refine Results
7
Published 1981
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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8
Published 2015
“...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...”
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16
Published 2015
“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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20
Published 2021
“... value-added ingredients, increasing food system efficiency and environmental sustainability. In the...”
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