Showing 1 - 20 results of 169 for search '(( increase during decrease food processing ) OR ( decrease loss decrease taping decrease ))*', query time: 0.80s Refine Results
8
... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...
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9
Published 2015
... nm). The increase of the oil:water ratio lead to a decrease of Hd for the non-ionic nanoemulsions (from 341...
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Article
11
Published 2018
... significantly different between both processing technologies. There was an increase of phenolic contents during...
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Doctoral thesis
13
Published 2023
... environmental sustainability. Even tough pet food has always been considered as a valuable asset in reducing...
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Doctoral thesis
16
Published 2021
.... Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat...
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Article
17
Published 2021
.... Phenolic induction by wounding is a known response contributing to increase products phenolic content. Heat...
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