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“... of Hd and PdI of nanoemulsions. The value of Hd of anionic nanoemulsions decreased (from 177 to 128 nm) with...”
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Article
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Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... fluorescence of OVA solutions decreased with increasing PC concentration. The quenching mechanism calculated...”
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Subjects:
“...Electrodialysis with filtration membrane...”
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Article
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“... results in decreased lethality due to competition with the free metals ions at the active sites of the...”
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Master thesis
12
“... in oral food processing led to the hypothesis of an influence of this odour in the sensory perception...”
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Article
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“.... The crude protein (CP) content decreased over time and was lower in silages treated with Mycoflake...”
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Master thesis
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“... been developed, commonly called bioplastics. On the other hand, the packaging of food products with...”
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Master thesis
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... work took place from early April to mid-July 2021 at the Chemical and Food Processing Laboratories...”Access document
Master thesis