“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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Subjects: “...quality...”
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Subjects: “...Soil microbial properties...”
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Subjects: “...Safety quality indicators...”
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“... inflammatory diseases in public health and is associated with a decrease in bone mass, consolidation process...”
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“... diseases in public health and is associated with a decrease in bone mass, consolidation process, and bone...”
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“...Consumers demand for high quality food stuffs with no preservatives and with extended shelf-life...”
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“... geometry. It was confirmed that the softness value decreases with increasing bulk, being more pronounced...”
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Subjects: “...Mechanical properties...”
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“... with ozone oroxygen and the control (untreated grain) was determined after 180 days of storage...”
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“... was a decrease in density after the pre-cleaning process, which was probably due to the removal...”
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Subjects: “...Physical properties...”
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“... jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high...”
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“... as cracks, pores and smaller fragments. The pasting properties decreased significantly with irradiation. The...”
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Subjects: “...Quality safety...”
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“... (mainly in rocket and spinach), while after drying, there was a significant decrease. A positive effect...”
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“... safe products without jeopardizing their nutritional properties. In this context, this work aimed...”
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“..., as it combines the advantages of a vigorous inoculum source coming from mycorrhizal donor plants with the overall...”
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