Buscas alternativas:
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), wet processing (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
at processing » meat processing (Expandir a busca), heat processing (Expandir a busca), wet processing (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
1
“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Tese
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“..., considering infant and young child feeding (IYCF) indicators and food processing. The infant feeding practices...”
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Artigo
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“... flavor. Moisture and protein decreased, with slight increase on ash and pH, improving emulsion stability...”
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Artigo
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12
“... degradation temperatures (Tonset and Tmax) were increased. A slight decrease of crystallinity degree was...”
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Artigo
13
“...The rehydration and ensiling of dry corn grain are processing methods capable to improve the starch...”
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Dissertação
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“..., probably due to a decrease in antioxidant power and glutathione reductase activity. Isoproturon...”
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Artigo
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