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foods processing » food processing (Expandir a busca), wood processing (Expandir a busca), blood processing (Expandir a busca)
increase their » increase the (Expandir a busca), increases the (Expandir a busca), increased the (Expandir a busca)
their decrease » their disease (Expandir a busca), the decreased (Expandir a busca), term decrease (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... a decrease in breastfeeding and an increase in the consumption of unhealthy and ultra‐processed foods...”
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“... 10.22 g/100 g, with a decrease from 6 to 37% which correlated with a significant increase in the fiber...”
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“... proteins. For this reason, eggs are one of the richest foods in the food chain and are therefore essential...”
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“... belongs to the top nine of most allergenic foods, among milk, eggs, shellfish, tree nuts, peanuts, wheat...”
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“..., in order to calculate the ingested foods, by the level of processing of the food: fresh, minimally...”
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
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“... of soils and climates. However, the nutritional quality of this raw material decreases during its...”
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“... as a functional component in prepared foods and is one of the most important sources of energy for humans. However...”
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“... as a functional component in prepared foods and is one of the most important sources of energy for humans. However...”
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“... 1 and the final fraction of the EDUF configuration 2 both showed biological activities to (1) increase...”
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“..., there was an increase in the supply of hardwoods, a decrease in monotony, foods rich in sulfur and...”
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“... inert plastics, i.e., free of activity capable of promoting an increase in the shelf-life of foods...”
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Dissertação