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Protease-assisted fermentation of heat-denatured goat and cow whey proteins for a approach to yield a functional ingredient
Design for the design and implementation of training programmes to correctly prepare Food stuff Technologists for the globe of work: An holistic strategy
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Thermal inactivation of peroxidase and polyphenoloxidase enzymes in mate leaves (Ilex paraguariensis) at delicate temperature in the conveyor belt oven
Simulation with the creation of isoamyl acetate from isoamyl Alcoholic beverages attained from fusel oil distillation.
Mathematical modeling of microbial load in poultry meat fillets As outlined by electrical resistance (Impedance-Splitting Strategy) and study mais info on its correlation with total unstable nitrogen
Influence of generation and frying on enrofloxacin and ciprofloxacin residue concentrations in fishburgers organized from nile tilapia (Oreochromis niloticus) exposed to enrofloxacin
Low-Excess fat frankfurters elaborated with soluble and insoluble fibers as Body fat substitutes: effects on colour and lipid oxidation
Sensory profile of candies produced from cocoa versions developed in Bahia (Brazil) aiming resistance to witches' broom sickness and advancement of high quality
Alteration of Staphylococcus aureus surface area charge and its susceptibility to 2 cationic antibacterial agents, nisin and chitosan
Investigation of Guava ripeness employing a small-Value electronic nose, developed with nanofilm of conductive polymers.
Analysis rosemary vital oil during the control of multidrug-resistant Escherichia coli in coalho cheese.
Physico-chemical characteristics and productiveness of styles of cherry tomato Cascade e Sweet Million cultivated in hydroponic process with various nutrient options.